Nalani 09-23-99 12:44 PM
Mexican Salad Buffet
6 pounds ground beef
4 large onions, chopped
6 (16 oz.) cans hot (or mild) chili beans
5 (10 oz.) cans enchilada hot (or mild) sauce
about 2 teaspoons salt
In a large pot brown meat until redness is gone.
Add onions and continue to cook until transparent.
Add beans and enchilada sauce, rinsing each can with a little water and add water to mixture.
Bring to a boil and add salt.
Cook slowly 6 to 8 hours, or overnight in a tightly covered roasting pan 200 degrees, or in a
crockpot 6 to 8 hours.
Skim off fat.
If made day ahead put sauce in refrigerator and fat will be easy to skim off.
When it is time to eat put out following in bowls in following order, although guests can use which ever order they wish:
3 or 4 (7 oz.) bags of corn chips, coarsely chopped or crisp taco shells
sauce, which is served hot
2 or 3 heads of iceberg lettuce thinly sliced and mixed with 1 (8 oz.) bottle of Italian salad dressing
6 bunches of green onions, chopped
10, 12 tomatoes, peeled and chopped
2 pounds of Cheddar cheese, grated
3 or 4 mashed avocados mixed with a little lime juice
8 oz. sour cream
Serves 18 to 25 people
Note: This recipe can be doubled, tripled or halved.
It can all be made ahead except maybe tomatoes which are best chopped an hour or two ahead.