In large skillet, cook ground beef and garlic until meat is no longer pink.
Drain fat.
Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
Simmer uncovered for 30 minutes.
Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.
Ingredients:
6 lbs ground beef
3 cloves minced garlic
6 (4 ounce) cans chopped green chilies, drained
6 (14 1/2 ounce) cans diced tomatoes, drained
3 (16 ounce) cans kidney beans, drained
1 tablespoon salt
3/4 teaspoon pepper
6 medium tomatoes, chopped
2 heads lettuce, shredded
3 (8 ounce) packages shredded sharp cheddar cheese
3 cups onions, chopped
3 (8 ounce) cartons sour cream
1 1/2-2 lbs tortilla chips ( and/or taco salad shells)
taco sauce
Steps/Methods:
In large skillet, cook ground beef and garlic until meat is no longer pink.
Drain fat.
Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
Simmer uncovered for 30 minutes.
Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.
