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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - May 16, 2008


Nacho Taco Salad

Serves: 6


  Download this recipe.

1 pound ground beef
1/3 cup onions, chopped
1/2 cup water
1 packet taco seasoning mix
4 cups lettuce, shredded
1 1/2 cups cheddar cheese, shredded
1 8-ounce container sour cream
1 16-ounce jar picante sauce or salsa -- hot or mild
1-2 cups Fritos corn chips, crumbled


Brown meat in a skillet; drain off excess fat. Add onion and cook until tender but not brown. Stir in taco seasoning mix and water; simmer for 10-15 minutes. Place lettuce in a salad bowl. Just before serving, add meat mixture and 1 cup cheese; toss lightly. Sprinkle with remaining 1/2 cup cheese and crisp tortilla chips. OR, put each item into a separate serving bowl; lettuce, meat and onion mixture, shredded cheese, sour cream, salsa and corn chips. Serve immediately.

Note: If you're really in a hurry, leave the cold ingredients in their containers - salsa and sour cream, etc. They go right back into the fridge if leftover.




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