South Of The Border Salad Recipe
Ingredients
1 pound bulk pork sausage or ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 8-ounce can tomato sauce
1 7 1/2-ounce can tomatoes, cut up
1 4-ounce can green chili peppers, rinsed, seeded, and finely chopped
1 tablespoon all-purpose flour
2 teaspoons chili powder 6 cups torn lettuce
1 15-ounce can garbanzo beans, drained
1/2 cup sliced pitted ripe olives
1 cup shredded monterey jack or cheddar cheese (4 ounces)
1 cup cherry tomatoes, halved
1 green pepper, cut into strips
1 avocado
Directions
In skillet cook sausage or ground beef, onion, and garlic till meat is browned and onion is tender.
Drain off fat.
Stir in tomato sauce, undrained tomatoes, chili peppers, flour, and chili powder.
Cook and stir till thickened and bubbly.
Meanwhile, in salad bowl combine lettuce, garbanzo beans, and olives; toss.
Top with meat mixture; sprinkle with shredded cheese.
Top with cherry tomato halves and green pepper strips.
Peel and slice avocado; arrange slices atop salad.
If desired, sprinkle with 1/2 cup shelled pumpkin seed, toasted.
Note: If you prefer, toss lettuce, garbanzo beans, and olives and divide mixture among six individual salad plates.
Top each salad with some of the remaining ingredients.
Drain off fat.
Stir in tomato sauce, undrained tomatoes, chili peppers, flour, and chili powder.
Cook and stir till thickened and bubbly.
Meanwhile, in salad bowl combine lettuce, garbanzo beans, and olives; toss.
Top with meat mixture; sprinkle with shredded cheese.
Top with cherry tomato halves and green pepper strips.
Peel and slice avocado; arrange slices atop salad.
If desired, sprinkle with 1/2 cup shelled pumpkin seed, toasted.
Note: If you prefer, toss lettuce, garbanzo beans, and olives and divide mixture among six individual salad plates.
Top each salad with some of the remaining ingredients.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
