Mexicali Salad

FOODISTA
17Ingredients
25Minutes

Ingredients

US|METRIC
  • 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)
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    Made it

    Directions

    1. 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
    2. Serving size: approx. 3 3/4 cups salad plus 1/3 cup dressing.
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