3 cup san giorgio elbow macaroni uncooked
1 lb lean ground beef
1 cup chunky picante salsa
1 cup taco sauce
1/2 head iceberg lettuce; shredded
1 1/2 cup cheddar cheese; shredded
1 tortilla chips
1 dairy sour cream; (optional)
Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, brown meat; drain. Stir in salsa and taco sauce; blend well. Simmer 5 minutes. Divide lettuce evenly among 6 plates; layer about 1 cup hot pasta and 1/2 cup meat mixture over each serving. Sprinkle with cheddar cheese; garnish with chips. Top with additional taco sauce; dollop with sour cream, if desired. Serve immied.
Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
