Taco Salad

Serves:

Ingredients:

1/2 lb Bulk Pork Sausage
1/4 c Monterey Jack Cheese Shreds
1/2 c Cherry Tomatoes, Halved
1 Lge. Carrot, Shredded
3 c Torn Lettuce
Dash Of Garlic Powder
1 ts Chili Powder (Or To Taste)
1 1/2 ts Unbleached Flour
2 tb Canned Chili Peppers,Chopped
1/2 c Tomato Sauce
2 tb Chopped Onion
1/4 c Coarsely Crushed Taco Chips

Method:

Crumble pork sausage into a 1-quart casserole.
Stir in onion.
Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once.
Drain off fat.
Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder.
Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes.
Top with sausage mixture, shredded cheese and taco chips