Recipe: Mexican Salad (2 versions)

MEXICAN SALAD

1 (6 oz) pkg Fritos corn chips
1 cup hot cooked rice
1 (1 lb) can chili with beans, heated
1 medium onion, chopped
1 cup cut up lettuce
1 tomato, chopped
1 cup shredded Cheddar cheese

Place one layer of Fritos in an 8x8-inch square baking dish. Spread rice evenly over Fritos. Spread chili evenly over rice. Spread onion over chili; lettuce over onion, tomato over lettuce. Top with cheese, melt under broiler. Serve immediately.

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MEXICAN SALAD

FOR THE MEAT SAUCE:
1 lb. ground beef
1 onion, chopped
2 cans (8 oz. each) tomato sauce
1 (1 lb) can chili beans
1 tbsp. picante sauce
1/4 cup chopped green pepper
FOR THE CHEESE SAUCE:
1 cup grated Cheddar cheese
1/4 cup butter
2 tbsp. water
FOR THE SALAD:
4 cups corn chips
2 cups cooked rice
3 cups chopped lettuce
2 chopped tomatoes

TO PREPARE THE MEAT SAUCE:
Combine first 6 ingredients. Simmer for 40 minutes.

TO PREPARE THE CHEESE SAUCE:
Melt the cheese with butter, and 2 tbsp. water.

TO ASSEMBLE THE SALAD:
In 13x9-inch dish, layer corn chips, rice, meat sauce, lettuce, and tomatoes. Pour cheese sauce over all. Serve at once.

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Dear Vanessa,

These look very similar to what you described.

Happy Cooking!

Betsy