Recipe - Mexican Chili Salad

1 One half pound Ground beef
1/3 cup Chopped onion
One fourth cup Catsup
1 cn Tomato soup
1 cn (16 oz.) chili (with or
without beans)

Brown meat with onion and season with salt, pepper, garlic, chili powder.
Add rest of ingredients, heat and simmer for about 30 minutes. Serve over
tortilla chips and top with cheese, lettuce, tomato, cut or sliced up olives, onions,
sour cream and salsa.

Posted to FOODWINE Digest 03 Oct 96

From: Joe Ames ames@PROLOG.NET

Date: Fri, 4 Oct 1996 10:18:29 0400