Avocado-Tostado Salad
Author: 
 
Ingredients
  • 1-1/2 pounds ground beef
  • 1 can (15 or 16 ounces) chili beans (the kind packed with spicy liquid)
  • ¾ teaspoon seasoned salt
  • 1 teaspoon chili powder
  • 1 small head lettuce, torn into bite-sized pieces
  • ½ of an 8 ounce bag spinach, torn into bite-sized pieces
  • 3 medium tomatoes, cut into eighths
  • 4 ounces hot pepper cheese, shredded
  • 2 large avocados, one diced, one cut into thin slices
  • 1 small onion, chopped
  • 1 package tortilla chips, for serving
  • ½ cup mayonnaise
  • 1 Tablespoon sweet pickle relish
Instructions
  1. Cook and stir ground beef until no longer pink; drain off fat. Add chili beans with liquid, seasoned salt, and chili powder. Cover and simmer for 10 minutes.
  2. Meanwhile, place lettuce, spinach, tomato wedges, cheese, the diced avocado, and onion in a large salad bowl. Add hot ground beef mixture and toss.
  3. Spoon into individual bowls or dishes and surround each with tortilla chips and top with the avocado slices. Mix the mayonnaise and pickles relish together and serve with salad. Pass extra chips and dressing.
  4. Note: This salad is best served immediately. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-march-1974/