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".
Provided by Tammy Raynes
Categories Salads
Time 1h15m
Number Of Ingredients 15
Steps:
- 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.
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Ashai Studio
[email protected]This salad is a great way to use up leftover chili. It's also a great way to get your daily dose of vegetables.
Topu Hasan Raich
[email protected]This salad is the perfect balance of sweet, spicy, and tangy. The avocado and corn add a nice creaminess and crunch.
Azmanurrahaman Emon
[email protected]I've made this salad several times now, and it's always a hit with my friends and family. It's a great dish to bring to potlucks or picnics.
Kenneth Mnaz
[email protected]This salad is a great way to get your kids to eat their vegetables. The sweet and spicy flavors of the chili peppers are sure to be a hit with even the pickiest eaters.
Mithil Hawlader Hawlader
[email protected]I'm always looking for new ways to use chili, and this salad is a great option. It's a delicious and easy way to enjoy chili on a hot summer day.
DJ SOHANI
[email protected]This salad is the perfect summer dish. It's light, refreshing, and packed with flavor.
bruk baba
[email protected]I love the combination of flavors in this salad. The chili peppers add a nice kick, while the avocado and corn add a creamy sweetness.
Alfred Sezere
[email protected]This salad is so easy to make, and it's always a hit at parties. I love that it's made with simple, everyday ingredients.
Vincent Ostrander
[email protected]I'm not usually a fan of spicy food, but this salad was surprisingly mild. The avocado and corn really helped to tame the heat of the chili peppers.
Kathy Hardwood
[email protected]This salad is the perfect way to use up leftover chili. I love the addition of avocado and corn, which add a nice sweetness and crunch.
Saimon Islam Sabbir
[email protected]I've made this salad a few times now, and it's always a crowd-pleaser. The dressing is so flavorful and versatile - I've even used it on grilled chicken and fish.
Lila Baral
[email protected]This Aztec chili salad was a hit at my last potluck! The combination of sweet, spicy, and tangy flavors was perfect, and the avocado added a creamy richness that balanced out the heat of the chili peppers. I'll definitely be making this again soon.