ON YOUR MENU: Build Your Own Mexican Salad

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Build Your Own Mexican Salad


  • 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   


  • 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)


  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.

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