Hully Gully (Frito Chili Salad) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This stunning and delicious salad was a staple at the Wheat's household. 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 cups 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) |
1 head lettuce, shredded |
5 tomatoes, chopped |
1 onion, chopped |
corn chips (we like frito's - 1 to 2 bags of the small ones) |
4 cups grated monterey jack cheese or 4 cups cheddar cheese |
8 ounces sour cream (1 to 2 containers) |
garlic powder |
8 ounces salsa (1 to 2 jars) |
Directions:
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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