Hully Gully (Frito Chili Salad)
This stunning and delicious salad was a staple at the Wheat's household. I must give the credit for that. Man, one plate of this stuff is NEVER enough! Form a serving line and let everyone build their own; chatting in "line" is half the fun of this meal.
Ingredients
8 serv.- chili, served hot such as Chili Con Carne With Beans (I probably would not cook mine for 2 or 3 hours...I can't wait that long for Hully Gully)↗8 cups
- head lettuce, shredded↗1
- tomatoes, chopped↗5
- onion, chopped↗1
- corn chips (We like Frito's↗1 to 2 bags of the small ones)
to 2 bags of the small ones)
- grated monterey jack cheese or 4 cups cheddar cheese4 cups
- sour cream (1 to 2 containers)↗8 ounces
- garlic powder↗
- salsa (1 to 2 jars)8 ounces
Step-by-step instructions
- 1
Cook your chili first.
- 2
While the chili is simmering, chop your lettuce, tomatoes, and onion.
- 3
Stir a bit of garlic salt in to the sour cream (it adds flavor and makes it more creamy).
- 4
Grate your cheese if it's not already grated.
- 5
Pop the top on your salsa and serve right from the jar if you wish.
- 6
Place the ingredients in separate bowls in a serving line fashion in this order: plates (big is good), chips, cheese, chili, lettuce, tomatoes, onion, sour cream, and salsa.
- 7
To serve: Chips go on the plate first, then the cheese. When you put the chili on top of that, the cheese will melt. Then the cold stuff on top -- lettuce, tomato, onion, sour cream and salsa.
- 8
I don't need to say, "enjoy" 'cuz I know you will! Kids LOVE this!
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