New Mexico Chefs Salad

Posted by chuckwagon

May 12, 2008

I’m in the mood for a salad today. We call this a New Mexico Chef Salad. I don’t know why, I guess because it has a lot of ingredients, we’re in New Mexico and it taste awesome…

1 lb of ground beef or pork. (I like to shred leftover pork roast to use in this. Taste better in my opinion.)
1 16oz can of pinto beans or black beans - drained and rinsed.
1 16oz can of whole kernel corn - drained
1 can chopped green chilies (fresh are better if you have them)
1 cup of sliced black olives (reserve a little for garnish)
1 cup of your favorite cheese - grated
2 cups of crushed tortilla chips
1 head of lettuce - shredded
1 cucumber - peeled and diced
3 tomatoes - diced
2 avocados - 1 diced the other sliced for garnish
1 onion - diced (optional)
Dressing of choice (I like to get a container of Green Chili dip, add just a little lime juice to loosen it up a bit, and pour it on. But that’s just me.)

Brown the ground meat. Drain off the fat. Add the beans and chilies. Add salt to taste. Cook for about 10 minutes. Set aside to cool.

Combine all the vegetables in a large bowl. Lightly toss the avocado, cheese, olives and chips into the lettuce mixture. Add the meat and beans. Mix lightly again.

Garnish with sliced avocado, some of the sliced black olives and sliced tomatoes. Place some tortilla chips around the edge so it looks pretty. Chow down and enjoy!

If you ain’t sweatin it ain’t chili,

Chuckwagon 505

Salads