Hot Tijuana Salad: The Best Hot Tijuana Salad Recipe from Cook'n

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	Hot Tijuana Salad

Serves: 6

Print this Recipe

   1 pound ground beef
   1/2 cup onions chopped
   1 15-ounce can kidney beans drained
   1/3 cup water
   1 to 2 tablespoons chili powder
   1 teaspoon beef bouillon
   1 teaspoon cumin ground
   1/2 teaspoon salt
   6 cups iceburg lettuce lightly packed shredded
   2 tomatoes medium, cut up
   1 cup sharp cheddar cheese shredded (about 4 oz.)
   1/2 cup green onions sliced
   1/2 teaspoon salt
   2 tablespoons cider vinegar
   1 1/2 cups tortilla chips crumbled
   1/2 cup sharp cheddar cheese shredded (about 2 oz.)
   Avocado or green goddess dressing (optional)

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In a 10-inch skillet over medium-high heat, sauté beef and onion until beef is browned; drain off fat.

Stir in kidney beans, water, chili powder, bouillon granules, cumin and salt. Reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.

Meanwhile, in a large salad bowl, toss lettuce, tomatoes, Cheddar cheese, green onions and salt; set aside.

Just before serving, remove meat mixture from heat. Stir in vinegar. Pour over lettuce mixture and toss. Sprinkle with chips and cheese. Serve immediately. Pass dressing.

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