Printer Friendly

Mexican beef in lettuce.

This is a taco without the tortilla. 3/4 pound each chorizo sausage and ground lean beef 1 large onion, chopped 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 1 can (about 1 lb.) refried beans 1 large can (7 oz.) diced green chilies, drained Salt 3/4 cup shredded cheddar cheese 1 pound butter lettuce, leaves separated, washed, and crisped

About 1/2 cup each prepared salsa and sour cream

Remove and discard casings from sausages. Crumble sausages and ground beef into a 10- to 12-inch frying pan over medium-high heat. Cook, stirring occasionally, until browned. Drain off and discard all except 3 tablespoons fat. Add onion; stir over medium heat until limp. Add chili powder, cumin, and cayenne; stir over low heat about 1 minute. Add beans and chilies; stir until hot; add salt to taste. Pour into warm dish and sprinkle with cheese.

To eat, spoon meat into a lettuce leaf; top with salsa and sour cream. Makes 8 to 10 appetizer servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Date:Jun 1, 1985
Previous Article:Chicken salad with sesame dressing.
Next Article:Trout with carrot sambal.

Related Articles
Jicama tabbouleh.
Main-dish salad uses leftover meat. is Mexico's Sunday soup.
Skewered beef with apple and lettuce.
Ground beef wrapped up in lettuce, rolled up in fila.
Building a better burger: one secret is the relish.
Bring on the beans; the lowly bean is basic when it comes to lowering cholesterol.
Hot out of the wok, these are stir-fry salads.
Sunset's kitchen cabinet: readers' family favorites tested in our kitchens.
Easy chicken tinga.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters