Tried and true, secret family shame. An heirloom recipe. Practically health food when served with Special Cool Salad, a.k.a. Dorothy Lynch Meatless Taco Salad of diced tomatoes, kidney beans, grated cheddar, scallions, black olives marinated for 8-24 hours with French dressing before tossing with half a bag of Fritos corn chips and iceberg lettuce. Ulp.
Brown a package of lean hamburger (up to 2 lbs), add 1 chopped white onion & 1 chopped green pepper.
Season with chilli, cumin, oregano leaves, salt & Montreal Steak Spice/pepper. (A squirt of beef bouvril and a bit of water to the pan once everything is well on its way and the onions are translucent doesn’t hurt) Uncle Bob used to add a can of green chiles.
Add 1 can of chopped tomatoes (398 ml size) or salsa, or a can of enchilada sauce or Rotel, 2 cans of full fat/full salt/gross cream of chicken soup & 1 can of romano beans. Let it bubble away for 5-10 minutes.
Cover the bottom of a casserole dish with half a bag of Frito corn chips (or enough to cover).
Pour hamburger mixture on top of chips.
Top with remaining corn chips, and shredded tex-mex cheese. Bake at 350 for about 30 minutes, but watch to make sure top doesn’t get too brown.)
Let cool for a bit so it firms up, then serve.
DOROTHY LYNCH Meatless Taco Salad
1 cup DOROTHY LYNCH HOME STYLE DRESSING (catalina)
3-4 scallions or green onions, chopped
1 300-can kidney beans, drained
(Retain 1/4 cup juice)
Black olives, sliced
1 head lettuce, torn into small pieces
2-4 tomatoes, chopped
Shredded cheddar cheese
One-half package large corn chips (chips may be broken and tossed into salad or used as garnish)
Combine dressing, scallions, beans and olives. Refrigerate 8-24 hours to marinate. Before tossing with lettuce, pour off liquid and set aside. Toss lettuce, tomatoes, cheddar cheese and corn chips with kidney beans, onion and olive mixture. Pour dressing marinade over salad just before serving.
From the Best of Bridge