Fajita Salad or Dip

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Fajita salad or dip recipe is a versatile and flavorful dish that can be enjoyed as a refreshing salad or a delicious dip. Packed with vibrant vegetables, tender grilled chicken, and a zesty dressing, it's perfect for a light lunch or a party appetizer. The combination of smoky fajita seasoning and tangy lime juice adds a burst of Mexican-inspired flavors. Whether served with tortilla chips or as a topping for crunchy lettuce, this recipe is sure to be a crowd-pleaser.

Keywords: Fajita, salad, dip, recipe, Mexican

Fajita salad or dip recipe details

Fajita salad or dip recipe, recipe Rating: 4.6
Number of votes:105

This a wonderful salad that, by not mixing in the chips, can serve as a dip appetizer. This is always requested for our tailgating parties, and is the first to disappear.
Ready in: 45 mins

Ingredients

Serves: 8

• 1 16 ounce Hidden Valley Spicy Ranch(R) Dressing
• 1 teaspoon ground cumin
• 1 dash hot pepper sauce
• 1 pound gound beef
• 1 (15 ounce) can light red kidney beans
• 1 red onion, chopped
• 2 tomatoes, chopped
• 1 bag shredded lettuce, or half a head shredded
• 1 (15 ounce) can corn
• 1/2 pound shredded Colby Jack Cheese
• 1 large bag tortilla chips

Preparation method

Prep: 15 mins | Cook: 30 mins

1. Mix dressing, cumin and hot pepper sauce.
2. Place ground beef in frying pan. Pour 1/3 of dressing mix over beef. Cover and place the rest of the dressing mix in refrigerator. Brown the beef and drain fat, let cool.
3. Pour kidney beans including juice into a small sauce pan with the onions. Cook on low for twenty to thirty minutes, stirring occasionally. Strain the beans and onions.
4. In a large casserole dish, add meat, beans, onions, tomatoes, lettuce, corn, and cheese.
5. Mix well and let refrigerate for at least two hours.
6. When ready to serve, add rest of the dressing and mix well.
7. Mix in 2 cups of crushed chips, or leave chips on side to use as a dip.