aztec chili salad
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".
prep time
30 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound ground beef
- 1 package lawry's spices & seasonings for chili
- 1/2 cup water
- 1 can (15.25 ozs) kidney beans, drained
- 1 can (14.50-ozs) whole peeled tomatoes, undrained and cut up
- 1/2 cup dairy sour cream
- 3 tablespoons mayonnaise
- 1 - fresh medium tomato, diced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon lawry's seasoned pepper
- 1 - head lettuce
- 1 - red bell pepper, sliced
- 1/4 cup sliced green onions
- 1 1/2 cups grated cheddar cheese
- 1/4 cup sliced ripe olives (black)
How To Make aztec chili salad
-
Step 1In 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.
-
Step 2For dressing: In blender, combine sour cream, mayonnaise, fresh tomato, cilantro and Seasoned Pepper. Blend until completely combined. Refrigerate until chilled.
-
Step 3On 6 plates, layer lettuce, chili meat, bell pepper, green onions, cheese and olives. Drizzle with chilled dressing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes