ON YOUR MENU: Build Your Own Mexican Salad

Build Your Own Mexican Salad
 

Ingredients

• Chili (recipe below)
• Small box rice, cooked
• 2 large bags of corn chips
• Shredded sharp cheddar cheese
• Chopped lettuce
• Fresh chopped tomatoes
• Fresh chopped onions
• 1 jar chopped green salad olives
• Chopped pecans
• Coconut
• Picante sauce
• Sour cream   

 
Chili 

• 4 pounds lean ground beef
• 2 large onions, chopped
• 1 (28oz.) can tomatoes
• 2 (6oz.) cans tomato paste
• 1 (30oz.) can tomato sauce
• 2 to 4 Tablespoons chili powder
• 2 Tablespoons garlic salt
• 1 (46oz.) can barbecue style pinto beans
• Cumin (to taste)

Directions

1. In a large oven-proof pan, saute ground beef with onions and drain.
2. Add tomatoes, tomato paste, tomanto sauce, chili powder, garlic salt, pinto beans and cumin to taste. 
3. Cook in a 200 to 235 degree oven for several hours.
4. When ready to serve, line up ingredients 2 through 12 in serving bowls and let guest build their own salads.   

 This recipe serves about 20 people.  Divide accordingly if serving fewer people.

This chili freezes well.