Hilarious version of Twinkle Twinkle Little Star!

Mexican Fiesta Salad

I've been planning on launching this website with some profoud writing about one of my life experiences. However, I have this yumm-o recipe that we really, really love in the Wilson house. Knowing how I really appreciate recipes that come to me with great recommendations, I thought I'd share one too.

Mexican Fiesta Salad
...but not really Mexican....

1 lb. lean ground beef, turkey, or diced chicken breast
1 tsp. chili powder, to taste
1/2 tsp. ground cumin
1 can (14 oz.) kidney beans, rinsed and drained (you can find cans of Wylewood brand (i think that's the brand) beans at Save-A-Lot, of all places, that do not have the BPA lining in the cans)
6 Tbsp. ketchup
6 Tbsp. cider vinegar
4 Tbsp. oil
3 tsp. worcestershire sauce
1 head iceberg lettuce (we use a mixture of green leaf lettuce, red leaf lettuce, and romaine and I do a whole bowl-full-- maybe like 8-12 cups? not sure! enough for our fam to eat)
1 c. cherry tomatoes
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/2 c. sharp cheddar cheese, grated
1 10oz. bag of baked tortilla chips (I buy El Milagro tortillas- 1 kg. worth, cut them in little squares, throw them on a cookie sheet, and bake them til they're nice and crispy. no fat and yummy!)

Brown meat and drain well. Add chili powder, cumin, and kidney beans. Set aside.

In a small bowl, combine ketchup, cider vinegar, oil and worcestershire sauce. Pour over meat mixture. Cover and cook over low heat to blend flavors, about 5 minutes; chill.

Just before serving, combine torn lettuce and other salad ingredients. Toss in meat mixture. Top with crushed tortilla chips, if desired.

YUMMY!