Fiesta Salad

Tara Waites


Growing up in Dallas TX this was the best thing on the public school menu. The lines would be out the door with kids trying to get it. I learned to make it at home and my family has been loving it for decades.

☆☆☆☆☆ 0 votes
2 Hr 30 Min
30 Min
Stove Top


1 c
chile con carne (make the day before)
1/2 c
rice, cooked and hot
1/2 oz
fritos (more if you want)
1/4 c
fresh diced tomatoes
1/2 c
shredded lettuce
1 Tbsp
diced green onion
1 Tbsp
sour cream
2 Tbsp
1/4 c
cheddar cheese, shredded


1 1/2 lb
ground chuck, cooked & drained
1 can(s)
crushed tomatoes 16oz
1 pkg
chili mix
1/2 pkg
taco seasoning mix
1 can(s)
bush's pinto beans (16 to 20 oz)
1/2 c
each bell pepper, onion, diced jalapeno


1DO THIS THE DAY BEFORE: Brown the ground chuck (I like to season it with Slap yo Mama cajun spice)with the bell pepper, onion and jalapenos and drain.Add the tomatoes, beans and seasonings and simmer for 1 hour. Cool and refrigerate until the next day.
2cook your rice according to package directions, warm the Chile con Carne. Dice your tomatoes and green onions. You can buy the lettuce shredded.
3In a nice size bowl lay your fritos. Top with the rice. add the Chile con Carne over the rice. Add the cheese. Top with the lettuce, tomato and green onion.
4Sprinkle some extra cheese on top(optional) Garnish with Sour cream and salsa. Enjoy!

About this Recipe

Course/Dish: Beef, Beef Salads, Salads
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tag: Heirloom
Hashtags: #rice, #beans, #beef, #salad, #mexican