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South Of The Border Salad

Russ Myers


This quick fix salad recipe is a meal in one.

★★★★★ 2 votes
6 servings
20 Min
20 Min
Stove Top


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2 C. Frozen Ground Meat Mix*
1/4 C. Water
1 Clove garlic (minced)
8 oz. Can tomato sauce
7 1/2 oz. Can tomatoes (cut up)
4 oz. Can Green chili peppers (rinsed, seeded, and finely chopped)
1 Tbsp. All purpose flour
2 tsp. Chili powder
6 C. Torn lettuce
15 oz. Can garbanzo beans (drained)
1/2 C. Sliced pitted ripe olives
4 oz. (1 C.) Shredded Monterrey Jack (or cheddar) cheese
1 C. Cherry tomatoes (halved)
1 Green pepper (cut into strips)
1 Avocado (peeled and sliced)

How to Make South Of The Border Salad


  • 1In a skillet, combine frozen Ground Meat Mix*, water, and garlic. Cover and cook over low heat for 15 minutes; break up meat mixture with a fork. Cover and cook 5 minutes longer. Drain off liquid. Stir in tomato sauce, undrained tomatoes, chili peppers, flour, and chili powder. Cook and stir until thickened and bubbly. Remove from heat and set aside. Meanwhile, in a large salad bowl, combine lettuce, garbanzo beans, and olives; toss. Top with meat mixture; sprinkle with shredded cheese. Arrange cherry tomato halves, green pepper strips, and avocado slices atop salad. *Ground Meat Mix recipe located in this program

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About South Of The Border Salad

Course/Dish: Beef Salads
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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