• 1 lb of ground beef or pork. (I like to shred leftover pork roast to use in this. Taste better in my opinion.)
• 1 16oz can of pinto beans or black beans – drained and rinsed.
• 1 16oz can of whole kernel corn – drained
• 1 can chopped green chilies (fresh are better if you have them)
• 1 cup of sliced black olives (reserve a little for garnish)
• 1 cup of your favorite cheese – grated
• 2 cups of crushed tortilla chips
• 1 head of lettuce – shredded
• 1 cucumber – peeled and diced
• 3 tomatoes – diced
• 2 avocados – 1 diced the other sliced for garnish
• 1 onion – diced (optional)
• Dressing of choice (I like to get a container of Green Chili dip, add just a little lime juice to loosen it up a bit, and pour it on. But that’s just me.)

Brown the ground meat in a nonstick skillet. Drain off the fat. Add the beans and chilies. Add salt to taste. Cook for about 10 minutes. Set aside to cool.

Combine all the vegetables in a large bowl. Lightly toss the avocado, cheese, olives and chips into the lettuce mixture. Add the meat and beans. Mix lightly again.

Garnish with sliced avocado, some of the sliced black olives and sliced tomatoes. Place some tortilla chips around the edge so it looks pretty. Chow down and enjoy!

If you ain’t sweatin it ain’t chili,

Chuckwagon 505

• 2 cups of your favorite pasta – cooked and cooled. ( I like Bow Ties)
• 1 cup of whole kernel corn – cooked and cooled
• 1½ cups of cubed chicken breast – cooked and cooled (I’ve also made this with shredded pork, pretty tasty)
• ½ cup of green salsa – Salsa Verde (of course I go for the hot)
• ½ cup of sour cream (you can use fat free if you like)
• 2 avocados cubed
• 1 cup of pinto beans – cooked and cooled
• 1 can of chopped green chilies
• ½ cup of shredded cheddar cheese

In a mixing bowl combine the pasta, chicken, beans and corn together. Stir in the sour cream, green chilies and salsa.

Gently add the avocados then plate on a bed of spinach leaves. Sprinkle with the shredded cheese. Squeeze on a little lime juice if you like. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Here is a Pinto Bean Salad that will go great with your first barbeque or any other meal for that matter…

• 2 cups of cooked pinto beans
• ½ cup of diced celery
• 3 green chilies – chopped or ½ can of chopped chilies
• 2 medium pickles – chopped
• ½ of an onion – chopped fine
• 2 tablespoons of prepared mustard
• 4 tablespoons of sour cream
• salt and pepper

Mix all the ingredients together except the mustard and sour cream.

Blend the mustard and sour cream together. Add to the bean mixture. Salt & pepper to taste.

Serve over lettuce with a little chili powder sprinkled on top. Sit back and enjoy the complements.

If you ain’t sweatin, it ain’t chili

Chuckwagon 505