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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Salad Recipe

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This recipe for Mexican Salad is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of lean ground beef
1 pkg toco seasoning
1 4 oz can of green chilies drained and chopped
1 16 oz can of tomatoes
1 can of sliced olives
1 1/2 tsp Chile powder
1/2 top of salt
4 cups thinly sliced iceberg lettuce
1 cup of shredded cheddar cheese
1/2 cup of sliced green onions
1 large coarsely chopped tomato
1 6 to 8 oz bag of corn chips I prefer fritz's
Directions:
Directions:
In a medium sized skillet, brown the meat and drain all the fat and discard.
Return the meat to skillet, stir in toco seasonings, green chilies, canned tomatoes, onion, Chile powder and salt.
Cook over low heat stirring frequently. takes about 29 minutes until liquid has evaporated.
On large salad platter arrange lettuce. Spoon meat mixture into center and top with cheddar cheese, green onionsand fresh chopped tomatoes. Surround platter with corn chips. Toss lightly until well combined. serve immediately.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Very good. I like a dab of sour cream on top

 

 

 

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