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".
yield
6 serving(s)
prep time
30 Min
cook time
45 Min
method
Stove Top
Ingredients For aztec chili salad
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1 lbground beef
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1 pkglawry's spices & seasonings for chili
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1/2 cwater
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1 can(15.25 ozs) kidney beans, drained
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1 can(14.50-ozs) whole peeled tomatoes, undrained and cut up
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1/2 cdairy sour cream
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3 Tbspmayonnaise
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1fresh medium tomato, diced
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1/4 cchopped fresh cilantro
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1/2 tsplawry's seasoned pepper
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1head lettuce
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1red bell pepper, sliced
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1/4 csliced green onions
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1 1/2 cgrated cheddar cheese
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1/4 csliced ripe olives (black)
How To Make aztec chili salad
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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.
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2For dressing: In blender, combine sour cream, mayonnaise, fresh tomato, cilantro and Seasoned Pepper. Blend until completely combined. Refrigerate until chilled.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Aztec Chili Salad:
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