Aztec Chili Salad Recipe

• 1 lb grnd beef
• 1 pkt Lawry's Spices and Seasoning for Chili
• 1/2 c. water
• 1 can undrained kidney beans (15-1/4 ounce.)
• 1 can peeled tomatoes (14-1/2 ounce) undrained, cut up
• 1/2 c. dairy lowfat sour cream
• 3 Tbsp. mayonnaise
• 1 x fresh medium tomato diced
• 1/4 c. minced fresh cilantro
• 1/2 tsp pepper
• 1 head lettuce
• 1 x red bell pepper sliced
• 1/4 c. sliced green onions
• 1 1/2 c. grated Cheddar cheese
• 1/4 c. ripe olives

1. In large skillet, brown grnd beef till crumbly; drain fat.
2. Stir in Spices & Seasonings for Chili, water, beans and canned tomatoes; blend well.
3. Bring to a boil; reduce heat and simmer, uncovered, 10 min.
4. For dressing, in blender or possibly food processor, blend lowfat sour cream, mayonnaise, fresh tomato, cilantro and pepper.
5. Chill till chilled.
6. On 6 individual plates, layer lettuce, chili meat, bell pepper, green onions, cheese and olives.
7. Drizzle with chilled dressing.

grnd beef, water, kidney beans, tomatoes, dairy lowfat sour cream, mayonnaise, tomato, fresh cilantro, pepper, head lettuce, red bell pepper, green onions, cheddar cheese, ripe olives

Taken from cookeatshare.com/recipes/aztec-chili-salad-72667 (may not work)