Taco Salad - cooking recipe

Ingredients

4 medium tomatoes
3 c. torn lettuce
1/2 lb. lean ground beef
1 small onion, chopped
3 Tbsp. chili sauce
1/8 tsp. garlic salt
3 Tbsp. taco sauce
1/8 tsp. cayenne pepper
dash of pepper
1/4 c. shredded Cheddar cheese
1/3 c. coarsely crushed taco chips
sour cream

Preparation

Remove stems from tomatoes.
Place tomato stem-side-down.
Cut almost through each tomato to form 6 wedges.
Divide lettuce among 4 serving plates.
Top with tomato, separating wedges slightly to form cup shape.
Set aside.
Crumble ground beef into 1-quart glass casserole; add onion.
Microwave on Full power, uncovered, 3 to 4 minutes or until meat is set, stirring once.
Drain.
Stir in chili sauce, garlic salt and peppers.
Cover with casserole lid. Microwave 1 to 2 minutes on Full power until heated through. Spoon meat mixture into center of each tomato.
Top with cheese, taco chips and taco sauce.
Serve with sour cream.