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MEXICAN CHILI SALAD
 

1 1/2 lbs. ground beef
1/3 c. chopped onion
1/4 c. catsup
1 can tomato soup
1 (16 oz.) can chili (with or without beans)

Brown meat with onion and season with salt, pepper, garlic, chili powder. Add rest of ingredients, heat and simmer for about 30 minutes. Serve over tortilla chips and top with cheese, lettuce, tomato, sliced olives, onions, sour cream and salsa.

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