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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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This favorite is always requested for various family occasions. Although it serves a lot of people, this zippy salad doesn't last long on our dinner table. - Virginia Zeckser, Mode, Illinois Ingredients:
3 pounds ground beef |
1 can (16 ounces) refried beans |
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 cup water |
1/4 cup cider vinegar |
2 tablespoons garlic salt |
1 teaspoon pepper |
1 can (8 ounces) tomato sauce |
1 teaspoon hot pepper sauce |
corn chips |
shredded cheddar cheese, shredded lettuce, chopped tomatoes, finely chopped radishes and sweet onion, optional |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, water, vinegar, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2. Meanwhile, in a small saucepan, combine tomato sauce and hot sauce; heat through. Place corn chips on a large serving platter; top with beef mixture and toppings of your choice. Drizzle with tomato sauce mixture. Yield: 14 servings.
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