This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Upside Down Tacos
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- #83104
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
1 comment
ingredients
6 pounds ground beef
4 large onions, chopped
6 cans (15 ounce size) chili beans
6 cans (10 ounce size) enchilada sauce
salt, to taste
5 heads lettuce, coarsely chopped
1 bottle (8 ounce size) commercial Italian salad dressing
6 bunches green onions, chopped
10 fresh tomatoes, chopped
2 pounds shredded cheddar cheese
3 packages (7 ounce size) corn chips, crumbled
directions
Select a covered roasting pan with tight fitting cover. Place meat in pan and cook, stirring, until it loses its redness. Add onions and cook. Add beans and enchilada sauce, rinsing each can with water and adding a little of the water to the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste. Cover roasting pan and simmer for about 1 or 2 hours.
To assemble this dish, place lettuce in a large salad bowl and toss with dressing to coat each bite. Then place onions, tomatoes, cheese and chips on top.
added by
mary01
nutrition data
672 calories, 46 grams fat, 36 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
August 13, 2013
I could tell at first glance that the Italian dressing wasn't going to go over well so I used Ranch instead (homemade, not from a bottle). Served this at my son's soccer camp finale weekend event and they loved it. We filled individual bowls with the lettuce that had been coated with the dressing, then layered the other ingredients on top. I was only feeding 20 boys but I left the serving size as 30 and was glad I did because they gobbled it up fast!
July 2, 2013
The meat part of the recipe is good but the directions never say what to do with it. I guessed that it must go on the lettuce like a taco salad. However, the italian dressing really clashes with the Mexican flavors so that didn't work for me. Skip the dressing or use ranch or something and it will be better.