Aztec Chili Salad

1 pound ground beef
1 package chili seasoning
½ cup water
15 ¼ oz. Can kidney beans, undrained
14 ½ oz. Can whole peeled tomatoes, undrained and cut up.
½ cup sour cream
3 tbsp. Mayo
1 fresh medium tomato, diced
¼ cup chopped cilantro
½ tsp Lawry’s seasoned pepper.
1 head lettuce
1 red bell pepper, sliced
¼ cup sliced green onions
1 ½ cups grated cheddar cheese
¼ cup olives.

Brown ground beef, drain. Stir in chili seasoning, water, beans, and canned tomatoes; blend well. Bring to a boil and simmer uncovered for 10 minutes.

For dressing, in blender or food processor, blend sour cream, mayo, fresh tomato, cilantro, and seasoned pepper. Refrigerate until chilled.

On 6 individual plates, layer lettuce, chili meat, bell pepper, green onions, cheese, and olives. Drizzle with chilled dressing.

Sliced jicama wedges go well with this salad.
You can also use ground turkey or shredded chicken instead of the beef.