Mexicali Salad

Photo: flickr user S.³

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 Durkee redhot cayenne pepper sauce

2 cups Refried beans, canned

3 tablespoons Durkee redhot cayenne pepper sauce

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 Redhot salsa dressing

Preparation

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

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