Mexican Fiesta Salad

The Record’s “Recipe of the Week”:
Mexican Fiesta Salad by Donna Lynn Marks

2 lbs. ground beef
Two 8 oz. cans tomato sauce
Two 6 oz. cans tomato paste
6 cans water
4 T. dried onion
2 tsp. Accent
2 tsp. chili powder
2 T. oregano
2 T. whole cumin seed
Salt to taste
2 T. sugar
4 gloves garlic or 1/2 tsp. garlic powder
1 cup instant rice
Bag of Fritos
Optional Toppings: Grated cheese, chopped olives, chopped avocados, chopped tomatoes, chopped green onion, shredded lettuce, taco sauce

Brown the ground beef. Add the tomato sauce, tomato paste, water, dried onion, Accent, chili powder, oregano, whole cumin seed, salt, sugar, and garlic. Simmer slowly for 40 minutes. Add the rice and heat. Spoon over Fritos. Top with any or all of the toppings. Serves 12-15.