astray recipes: Mexi-salsa salad

Categories: Newspaper; Tex/mexican; Salads; Meats
Yield: 6 servings

Measure	Ingredient
1 pounds	Lean ground beef
8 ounces	Process cheese spread (such
	. as Velveeta); cubed
1 cup	Picante sauce
1 can	Chili beans in chili sauce
	. (16oz) (see note)
12 cups	Lettuce leaves; torn
3	Tomatoes; cut into wedges
3	Green onions; thinly sliced
1 cup	Regular corn chips
	Cilantro (chopped), sour
	. cream, sliced black olives
	. avocado slices and/or
	. guacomole for garnish
	. (optional)

Crumble the beef into a dishwasher-safe plastic colander suspended over a 2-quart casserole. Stirring midway through cooking, microwave on high 5 to 6 minutes. Discard the grease and transfer the beef to the same casserole dish.

Stir the cheese into the beef. Microwave on high 1 to 2 minutes, or until the cheese melts. Stir in the salsa and chili beans. Microwave on high 3 minutes.

Arrange the lettuce and tomatoes among 6 large salad bowls. Top with the beef mixture and garnish with onions and chips. Add optional garnishes as desired. Serve immediately.

NOTE: Substitute 1 (16oz) can of pinto or kidney beans, including the liquid, and 2 tsp chili powder for the 1 (16oz) can of chili beans in a chili sauce.

Nutritional Information per serving: 436 calories, 16g fat, 33g protein, 26g carbohydrates, 87mg cholesterol, 1388mg sodium, 6g dietary fiber

** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

mexi-salsa salad