Hot Chili Mexican Salad Recipe


MethodMain Ingredient


 Ground beef1 Pound
 Onion1 Medium, chopped
 Canned kidney beans15 1⁄2 Ounce, drained (1 Can)
 Catsup1⁄3 Cup (5.33 tbs)
 Mayonnaise/Salad dressing1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Chili powder1 Teaspoon
 Shredded monterey jack cheese1 Cup (16 tbs)
 Tomatoes2 , coarsely chopped
 Avocado1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 2874 Calories from Fat 1910

% Daily Value*

Total Fat 214 g329.4%

Saturated Fat 70.5 g352.3%

Trans Fat 0 g

Cholesterol 458.9 mg

Sodium 4802.7 mg200.1%

Total Carbohydrates 141 g47.1%

Dietary Fiber 35.5 g142%

Sugars 57.8 g

Protein 132 g263.6%

Vitamin A 112.7% Vitamin C 142.9%

Calcium 117.7% Iron 56.3%

*Based on a 2000 Calorie diet


1. Combine ground beef and onion in 2-quart glass casserole. Cover with glass lid or plastic wrap.
2. Microwave on HIGH for 5 minutes; drain. Stir in beans, catsup, mayonnaise, salt and chili powder; mix well; recover.
3. Microwave on ROAST for 5 to 6 min