Upside-Down Tacos

Instructions

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   salad dressing

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   6 bunches green onions, chopped

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   10 fresh tomatoes, chopped

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   2 lbs. shredded cheddar cheese

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   3 (7 oz.) pkgs. corn chips, crumbled

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   Select a covered roasting pan with tight fitting cover. Place meat in pan and

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   cook, stirring, until it loses its redness. Add onions and cook. Add beans and

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   enchilada sauce, rinsing each can with water and adding a little of the water to

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   the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste.

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    Cover roasting pan and simmer for about 1 or 2 hours. To assemble this dish,

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    place lettuce in a large salad bowl and toss with dressing to coat each bite.

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    Then place onions, tomatoes, cheese and chips on top. Enjoy! You can also

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    let guests fix their own dish.

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