Mexican chili salad

Yield: 1 Servings

Measure Ingredient
1½ pounds Ground beef
⅓ cup Chopped onion
¼ cup Catsup
1 can Tomato soup
1 can (16 oz.) chili (with or without beans)

Brown meat with onion and season with salt, pepper, garlic, chili powder.

Add rest of ingredients, heat and simmer for about 30 minutes. Serve over tortilla chips and top with cheese, lettuce, tomato, sliced olives, onions, sour cream and salsa.

Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@...>

Date: Fri, 4 Oct 1996 10:18:29 -0400

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