Real Recipes From Real Home Cooks ®

aztec chili salad

Recipe by
Tammy Raynes
Natchitoches, LA

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".

yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For aztec chili salad

  • 1 lb
    ground beef
  • 1 pkg
    lawry's spices & seasonings for chili
  • 1/2 c
    water
  • 1 can
    (15.25 ozs) kidney beans, drained
  • 1 can
    (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)

How To Make aztec chili salad

  • 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.
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