Crunchy Pork Chili Salad

Serves 3

Ingredients

1 medium zucchini

1 large carrot

1 medium onion

2 tbsp oil - divided

1 pound ground pork

Lawry’s garlic salt

1 can 540 ml red kidney beans

I can 540 ml Aylmer Accents diced tomatoes

¼ cup Frank’s hot sauce

Multigrain Tostitos

Lettuce

Sour cream

Shredded cheddar cheese

​Directions

1. Wash and shred zucchini and carrot

2. Dice the onion

3. Heat 1 tbsp oil in sauce pot and add pork and garlic salt

4. Once pork is brown drain in strainer

5. Add 1 tbsp oil to pot and add zucchini, carrots and onions

6. Simmer vegetables and continually stir for five minutes

7. Add pork and kidney beans and stir well

8. Add diced tomatoes and hot sauce

9. Stir well and let simmer 15 minutes

10. Liquid should be pretty much evaporated

11. Turn off and let cool for ten minutes

12. Now it is time to layer the goodness in a medium bowl

13. Crumble 6 tostitos on bottom of bowl

14. Scoop up as much of the chili onto the tostitos

15. Add as much sliced lettuce you want

16. Top with some fresh diced tomato

17. Add some sour cream

18. Sprinkle some cheddar cheese

19. Now mix it all up and enjoy

Yummy crunchy pork chili salad

Ingredients

Zucchini, carrots and onions

Browning pork with Lawry's

Simmering veggies until tender

Adding meat and kidney beans

Adding tomatoes and hot sauce

Simmering chilli

Tortilla bottom layer

Chili and salad layers

All mixed together, yummy