South Of The Border Salad

• 1 lb. pork or ground beef
• 1/2 c. chopped onion
• 1 clove garlic
• 1 (8 oz.) can tomato sauce
• 1 can chopped tomato
• 1 (4 oz.) can green chili peppers, chopped
• 2 Tbsp. flour
• 2 tsp. chili powder
• 6 c. torn lettuce
• 1 (15 1/2 oz.) can garbanzo beans, drained
• 1/2 c. sliced pitted ripe olives
• 1 c. shredded Monterey Jack or Cheddar cheese (4 oz.)
• 1 c. cherry tomatoes, halved
• 1 c. green pepper strips
• 1 avocado

1. Cook pork or ground beef, onions and garlic until meat is browned and onions tender.
2. Drain off fat.
3. Stir in tomato sauce, undrained tomatoes, chili peppers, flour and chili powder.
4. Cook and stir until thickened and bubbly.
5. In salad bowl, mix lettuce, beans and olives.
6. Toss.
7. Top with meat mixture.
8. Sprinkle with shredded cheese.
9. Top with cherry tomato halves and green pepper strips.
10. Peel and slice avocado.
11. Arrange slices on top of salad.

pork, onion, clove garlic, tomato sauce, tomato, green chili peppers, flour, chili powder, torn lettuce, garbanzo beans, olives, shredded monterey, cherry tomatoes, green pepper, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4266 (may not work)