Mexicali Salad

17 ingredients
2 steps

Ingredients

  • 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

Directions

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

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