Heat a large skillet over medium-high heat. Add 1 pound lean ground beef and cook for 7 to 10 minutes until no longer pink (165 degrees). Stir in chili powder and cumin. Remove from skillet and set aside.
Recipe
Salad
Corn Chip Chili Salad
Primary Media
Servings and Ingredients
Ingredients
Serves 10
Quantity | Ingredient | Add |
---|---|---|
1 lbs. lean ground beef | ||
1 tsp. Hy-Vee chili powder | ||
1 tsp. Hy-Vee ground cumin | ||
2 (15 oz each) cans Hormel chili with beans | ||
½ c. Chi-Chi's Original Recipe salsa medium | ||
½ c. Thousand Island salad dressing | ||
1 (10 to 12 oz) pkg Hy-Vee shredded lettuce | ||
1 c. finely shredded cheddar cheese | ||
2 medium tomatoes, seeded and chopped | ||
1 (11 oz) can whole kernel corn with red and green bell peppers | ||
1 (2.25 oz) can sliced ripe olives | ||
1 (10 oz) bag corn chips |
Things To Grab
- Large skillet
- Small bowl
- Large serving bowl
Directions
- Heat chili according to package directions.
- In small bowl, combine salsa and dressing; mix well.
- In large serving bowl, combine lettuce, cheese, tomatoes, corn and olives. Add salsa dressing; toss until lightly coated. Add chips and chili; toss gently until well combined. Serve immediately.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 65mg
- Sodium: 960mg
- Total Carbohydrates: 65g
- Protein: 25g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 8%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Fall 2013, Courtesy of Hormel Chili