Mexicali Stack-ups


Menu:
Mexicali Stack-ups
2 gallons Purdyville Juice (use search to find recipe)

Comments: This is sort of like make-your-own taco salad. You can put in or leave out ingredients to your heart’s content. It is better when the tomatoes are in season and fully ripe.

* Exported from MasterCook *

Mexicali Stack-Ups

Recipe By :From Sally Day
Serving Size : 32 Preparation Time :0:00
Categories : Beef Ground Meat
Main Dishes Make-Ahead
Mexican Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mexicali Stack-up Sauce
1 pound romaine lettuce — sliced
1/2 large vidalia onion — diced
1 pound cheddar cheese — grated
7 medium ripe tomatoes — chopped
2 16 ounce cartons reduced fat sour cream
2 14 ounce bags tortilla chips
1 6 ounce can black olives — chopped

Make Mexicali Stack-up Sauce.

While sauce is cooking, prepare the rest of the ingredients and put in
serving bowls.

To make the stack-ups: place Fritos or some other kind of corn chip on
your plate. Pile the sauce as well as any other taco or tostada
ingredients that strike your fancy on top of the chips: shredded lettuce,
diced tomatoes, grated cheese, sliced olives, minced onions or sliced
scallions, diced avocado, sour cream, etc. You are expected to scoop this
mess up with the chips but most people, well, most adults, at least,
resort to a fork in the end.

Description:
"This is the ideal party dish, because it is served buffet style and
everyone can make it to their own taste and calorie intake. It is a
good supper for a bunch of families to go in on because everyone can
bring some of the ingredients."
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 370 Calories; 19g Fat (45.1%
calories from fat); 17g Protein; 35g Carbohydrate; 4g Dietary Fiber; 47mg
Cholesterol; 621mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mexicali Stack-up Sauce

Recipe By :Sally Day
Serving Size : 32 Preparation Time :0:00
Categories : Beef Ground Meat
Main Dishes Mexican
Quick And Easy Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups rice
3 cups water
3 pounds 80% lean ground beef
3 garlic cloves — minced
1 pound onions — chopped (about 3)
1 28 ounce can tomato sauce
1 18 ounce can tomato paste
3 paste cans water
1 tablespoon cumin powder
3 tablespoons oregano
3 tablespoons chili powder

Cook rice with the 3 cups of water. Brown ground beef with garlic and
onion. Drain beef and return to pan. Add cooked rice, tomato products, 3
paste cans water, and seasonings. Combine and simmer, uncovered, for at
least 20 minutes, stirring occasionally.

Yield:
"16 cups"
T(Cooks on stove):
"0:20"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 140 Calories; 6g Fat (35.6%
calories from fat); 9g Protein; 14g Carbohydrate; 2g Dietary Fiber; 26mg
Cholesterol; 320mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fat.

Serving Ideas : Used with Mexicali Stack-ups (of course) and Tacos.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0