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    You are in: Home / Mexican / Chip Salad Recipe
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    Chip Salad

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hrs

    3 hrs

    Chef #1235822's Note:

    This is a family tradition from my husbands family. Though it is called "Chip Salad" it is not a salad, but more like a layered tostada. For the best flavor, follow directions exactly. At least to us it is best just like this.

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      To Make Hot Dry Mix:'.
    2. 2
      Crush oregano in package.
    3. 3
      Crush Chili Tepin in package.
    4. 4
      Add following ingredients to airtight container:I use a jar.:.
    5. 5
      1/2 Package crushed oregano.
    6. 6
      1 Bag crushed Chili Tepin.
    7. 7
      1 Tablespoon garlic powder.
    8. 8
      1 Tablespoon Salt.
    9. 9
      Stir together and store in dry cool place.
    10. 10
      To Make Hot Sauce:.
    11. 11
      In blender add the can of Whole Peeled Tomatoes, 1/2 chopped onion,1 teaspoon salt, 4 peeled cloves of garlic, 3-4 tablespoons of water, and 1-2 tablespoons of dry chili mix. (Very hot mixture) Add more or less to taste.
    12. 12
      Blend for 30 seconds.
    13. 13
      Sort and wash Pinto beans.
    14. 14
      Place in 8 quart Sauce pan, cover with water 1-2 inches above.Cover.
    15. 15
      Let sit overnight.
    16. 16
      In morning, drain water.
    17. 17
      Cover beans with fresh water, 3 inches above beans.
    18. 18
      Boil for 2 hours, stirring often or simmer for 4 hours, adding water as needed.
    19. 19
      Season with salt to taste throughout cooking.
    20. 20
      When beans are tender, mash with potato masher or anything you can use to mash.
    21. 21
      Heat Lard in small frying pan till just smoking.
    22. 22
      Add to beans, be careful, it will sizzle. Stir in 1/2 cup cold water. Cook 20 minute stirring often.
    23. 23
      In large frying pan brown Ground Chuck. Add 1/2 chopped onion and small can of green chilies. Season with salt, pepper, garlic. to taste.
    24. 24
      To Prepare Toppings:.
    25. 25
      Shred lettuce.
    26. 26
      Grate cheese.
    27. 27
      Chop onion.
    28. 28
      Chop Tomato.
    29. 29
      Put each in it's own bowl.
    30. 30
      To Assemble Salad:.
    31. 31
      Break up Chips on plate.
    32. 32
      Cover with layer of beans.
    33. 33
      Add ground chuck.
    34. 34
      Onion.
    35. 35
      Lettuce.
    36. 36
      Cheese.
    37. 37
      Tomatoes.
    38. 38
      Hot Sauce.

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    Nutritional Facts for Chip Salad

    Serving Size: 1 (529 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1290.7
     
    Calories from Fat 422
    32%
    Total Fat 46.9 g
    72%
    Saturated Fat 14.2 g
    71%
    Cholesterol 116.2 mg
    38%
    Sodium 3003.5 mg
    125%
    Total Carbohydrate 147.4 g
    49%
    Dietary Fiber 29.9 g
    119%
    Sugars 13.4 g
    53%
    Protein 69.9 g
    139%

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