posted by Nalani 03-31-99 9:05 AM
Mexican Salad Buffet
6 pounds of ground beef
4 large onions, finely chopped
6 (16 oz.) cans chile hot beans
6 (10 oz.) cans enchilada hot sauce
salt to taste
(if you prefer you can use mild chile beans and enchilada sauce)
Place meat in large heavy kettle. Stir and fry until it loses its redness. Add the onions and continue to cook until transparent.
Add beans and enchilada sauce, rinsing each can with a litte water and add water to the mixture.
Bring to a boil. Add a couple of teaspoons of salt, adding more if necessary.
The cooking should be long and slow--6 to 8 hours or overnight (could do this part in a crockpot).
Add more water if necessary.
Skim fat off the top. Refrigerate if possible and then skim fat off.
Prepare the following. All can be done the day ahead except maybe the tomatoes:
4 to 6 heads of iceburg lettuce, chopped and mixed with 1 (8 oz.) bottle of Italian dressing
6 bunches of green onions, chopped
10 to 12 tomatoes, peeled and chopped
2 pounds of sharp chedder cheese, shredded
4 (7 oz.) bags of corn chips coarsly chopped (You could use Taco shells in place or corn chips)
mashed avacados
sour cream
The meat mixture (kept hot)
Place these ingredients in seperate bowls.
The guests can use in any order they wish. As you can see you can double or reduce this recipe.
The amount above would feed about 20 people.