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Aztec Chili Salad Recipe

1 lb grnd beef
1 pkt Lawry's Spices and Seasoning for Chili
1/2 c. water
1 can undrained kidney beans (15-1/4 ounce.)
1 can peeled tomatoes (14-1/2 ounce) undrained, cut up
1/2 c. dairy lowfat sour cream
3 Tbsp. mayonnaise
1 x fresh medium tomato diced
1/4 c. minced fresh cilantro
1/2 tsp pepper
1 head lettuce
1 x red bell pepper sliced
1/4 c. sliced green onions
1 1/2 c. grated Cheddar cheese
1/4 c. ripe olives


In large skillet, brown grnd beef till 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, 10 min. For dressing, in blender or possibly food processor, blend lowfat sour cream, mayonnaise, fresh tomato, cilantro and pepper. Chill till chilled. On 6 individual plates, layer lettuce, chili meat, bell pepper, green onions, cheese and olives. Drizzle with chilled dressing.

Source: cookeatshare.com