Mexicali Salad
- 10 pounds ground beef
- 2 tablespoons cumin ground
- 3 tablespoons garlic salt
- 1/4 cup onion flakes dehydrated
- 2 tablespoons chili powder
- 2/3 cup cayenne pepper sauce Durkee redhot
- 2 cups refried beans canned
- 3 tablespoons cayenne pepper sauce Durkee redhot
- 1 taco salad shells
- 20 cups iceberg lettuce shredded
- 10 cups tomatoes chopped
- 5 cups black olives sliced
- 5 cups cheddar cheese shredded
- 5 cups monterey jack cheese shredded
- 5 cups guacamole
- 2 1/2 cups sour cream
- 2 quarts dressing Redhot salsa
- Brown ground beef in skillet and drain fat. Add cumin, garlic salt, onion flakes, chili powder and Redhot sauce. Combine refried beans and the 3 tablespoons Redhot sauce in a small bowl. Mix well. Assemble salads by spreading 2 tablespoons refried bean mixture in bottom of each taco salad shell. Portion 1 cup lettuce over beans in each shell. Spread 1 cup reserved beef in each shell. Layer 1/2 cup tomatoes and 1/4 cup each olive, Cheddar and Monterey in each shell. Spoon 1/4 cup guacamole in center of each salad and top with 2 tablespoons
- Serving size: approx. 3 3/4 cups salad plus 1/3 cup dressing.
ground beef, cumin ground, garlic salt, onion, chili powder, cayenne pepper, beans, cayenne pepper, salad shells, tomatoes, black olives, cheddar cheese, guacamole, sour cream, dressing redhot salsa
Taken from www.yummly.com/recipe/Mexicali-Salad-1661225 (may not work)