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MEXICAN SALAD BUFFET

Source of Recipe


Sue Phillips



List of Ingredients



• 6 pounds of ground beef ( or ground game)
  
• 4 large onions finely chopped
  
• 6 cans chili hot beans (you could use mild)
  
• 6 cans enchilada hot sauce (you could use mild)
  
• salt to taste
  






Instructions



1. Place meat in a large heavy pot with tall sides, stirring until it loses its redness. Add the chopped onions and continue to cook until transparent. Add the beans and enchilada sauce, rinsing each can with a little water and add the water to the mixture. Bring to a boil. Add a couple of teaspoons of salt to taste and add more if necessary. Turn the heat down and cook 6 to 8 hours or overnight in a tightly covered roasting pan at 200 degrees. Skim off fat and refrigerate if possible to be able to skim off more fat.
   
   
2. When ready to serve set out the following in seperate bowls. 4 to 6 heads of iceburg lettuce, chopped and mixed with 1 8 ounce bottle of Italian salad dressing 6 bunches of green onions chopped, by hand 10 to 12 tomatoes, peeled and chopped 2 pounds of sharp chedder cheese, shreded 4---7 ounce bags of corn chips, coarsly chopped 2 or 3 avacados mashed, with 1 tablespoons lemon juice sour cream
   
   
3. The guests may make any choices in any order they wish.
   
   
4. I have never done so, but you could make the meat sauce in the crockpot. I would brown the meat and onions before putting in the crockpot. Cook on high for a couple of hours and turn to low for more hours. Maybe 8 to 10 hours in all.
   
   






Final Comments


Someone made the suggestion to me that you could use crisp taco shells (not chopped) instead of chopped cornchips. I think that would be a very good idea. As you can see you can make this recipe smaller or larger as you wish.