Aztec Chili Salad

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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30 Min
45 Min
Stove Top


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  • 1 lb
    ground beef
  • 1 pkg
    lawry's spices & seasonings for chili
  • 1/2 c
  • 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
  • 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.

Printable Recipe Card

About Aztec Chili Salad

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

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