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.
Corn Chip Chili Salad
Servings and Ingredients
|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
- 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.
470 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 65mg
- Sodium: 960mg
- Total Carbohydrates: 65g
- Protein: 25g
Vitamin A 60%
Vitamin C 8%
Hy-Vee Seasons Fall 2013, Courtesy of Hormel Chili