Aztec Chili Salad

Tammy Raynes

By
@Tammy_Raynes

A different view of chili. Ground turkey or shredded chicken can be used for this recipe instead of chili. Serve on a bed of lettuce with jicama wedges arranged around the sides of the plate.

Great for a Ladies Luncheon for something a little different. This can also be served as a "meal-in-inself".


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 lb
ground beef
1 pkg
lawry's spices & seasonings for chili
1/2 c
water
1 can(s)
(15.25 ozs) kidney beans, drained
1 can(s)
(14.50-ozs) whole peeled tomatoes, undrained and cut up
1/2 c
dairy sour cream
3 Tbsp
mayonnaise
1
fresh medium tomato, diced
1/4 c
chopped fresh cilantro
1/2 tsp
lawry's seasoned pepper
1
head lettuce
1
red bell pepper, sliced
1/4 c
sliced green onions
1 1/2 c
grated cheddar cheese
1/4 c
sliced ripe olives (black)

Directions Step-By-Step

1
In large skillet, brown ground beef until crumbly; drain fat. Stir in Spices & Seasonings for Chili, water, beans and canned tomatoes; blend well. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.
2
For dressing: In blender, combine sour cream, mayonnaise, fresh tomato, cilantro and Seasoned Pepper. Blend until completely combined. Refrigerate until chilled.
3
On 6 plates, layer lettuce, chili meat, bell pepper, green onions, cheese and olives. Drizzle with chilled dressing.

About this Recipe

Course/Dish: Beef, Beef Salads, Salads
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy