Aztec Chili Salad
1 lb. ground beef
1 pkg. Lawry’s Spices And Seasonings For Chili
1/2 C. water
1 can (15 1/2 oz) kidney beans, undrained
1 can (14 1/2 oz) whole peeled tomatoes, undrained and cut up
1/2 C. sour cream
1 fresh medium tomato, diced
1/4 C. chopped fresh cilantro
1 T. mayonnaise
1/2 tsp. Lawry Seasoned Pepper
1 head lettuce
1 red bell pepper, sliced
14 C. sliced green onions
1 1/2 C. shredded cheddar
1/4 C. sliced ripe olives
In a large skillet, brown beef till cooked; drain.
Stir in Spices And Seasonings For Chili, water, beans and canned tomatoes; blend well.
Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.
For dressing, in a blender or food processor, blend sour cream, fresh tomato, cilantro, mayonnaise and seasoned pepper.
Refrigerate until chilled.
On 6 individual plates, layer lettuce, chili meat, bell peppers, green onions, cheese and olives.
Drizzle with chilled dressing.