That was in the pages of a recipe book called The Food Chronicles, compiled by my longtime co-worker Ann Criswell from the best of her recipes during her legendary tenure as Houston Chronicle foods editor. She often brought this salad to serve her fellow laborers; it was a crowd-pleaser.
Layers of fresh lettuce and tomatoes, South-of-the-Border seasoned ground beef (I used ground turkey), chips, and tomatoes-and-green chilies cheese sauce (the latter two layers served warm) make this recipe a mouth-watering delight. So glad I ventured back to find this familiar favorite to liven up our dinner table.
1 1/2 pounds lean ground beef (or ground turkey)
1 cup chopped green bell peppers
1 1/2 cups chopped onion
salt (or salt substitute) or freshly ground black pepper, to taste
1 tablespoon chili powder
6-8 dashes ground cumin
1 (1-pound) box pasteurized processed cheese spread loaf
1/2 (10-ounce) can tomatoes with green chilies
1 head lettuce, torn into bite-sized pieces
2 medium-size tomatoes, chopped
1 (6-ounce) bag corn chips, crumbled
In large skillet brown meat well; then drain grease. Stir in bell pepper and onion. Add salt and black pepper. Brown a few minutes more. Stir in chili powder and cumin. Meanwhile, melt cheese in a saucepan over very low heat (or in microwave); then stir in tomatoes with green chilies. In large bowl layer in this order: lettuce, chopped tomatoes, corn chips, hot meat mixture, and hot cheese mixture. Serve immediately. Makes 4 to 6 servings. (Source: The Food Chronicles)