1 med onion, diced
Sauté onion, peppers, chile and ground beef in oil until the meat is cooked. Drain fat. Add garlic. Mix in red wine, water and taco seasoning. Cook for about 5 minutes or until liquid has reduced to a gravy consistency. Set off heat to cool. When cool, mix in tomatoes, beans and Catalina French dressing. If made ahead, refrigerate, but let come to room temperature before serving.
Just before serving, toss dressing mixture with lettuce, taco chips and cheese.
Makes about 3-4 meal size servings.
As with most recipes for things like this, the amounts and the selection of items are arbitrary.
* An easy way to crush the taco chips is to leave the "dregs" in a bag of taco chips and gently roll a glass (or rolling pin) over the bag.
|3 January 2003, Lynn Ashley