Mexican Salad & Dressing Recipe

Sometimes all does not go as planned. I had an evening meeting, and the family was left to do their own dinner. They made "Mexican Salad". The only problem was they doubled the ground beef and didn't double the spices to put in the ground beef for that great South-of-the-Border flavor. We also ran out of the dressing we have always used, so I decided a "Mexican Dressing" might fix all the problems at once.
I'll include the Mexican Salad recipe we use, too.

Mexican Salad Dressing

1/4 cup cider vinegar
1/4 cup light corn syrup
1 teaspoon chili powder
1 teaspoon Chipotle Seasoning blend [2 tsp if you enjoy spicy foods]
1 cup ketchup

Mix all ingredients together before assembling salad [the longer it sits before serving, the better it will taste because the spices get a chance to release their flavors into the liquid ingredients].

Mexican Salad [for 4 hungry people]

[All veggies except the tomatoes can be prepared up to 12 hours in advance & stored covered in your salad bowl in the 'fridge. Have all your canned goods selected & put together by your can opener for faster assembly. Your spice mix can also be put together ahead & set next to your cooktop. Be sure you make the Dressing ahead, too.]

Large head of Lettuce, washed, drained & dried, & chopped
['Iceberg' has the right crunch but almost no nutrition. We prefer 'Romaine'.]
Ripe Tomato, diced & stored in own container if preparing ahead - if they're out of season, I don't include this
1 Carrot, peeled & coarsely shredded
6 oz can of Olives
Can of Pinto or Kidney Beans, drained & rinsed - OR use both if you like beans
1/2 small Red Onion - sliced paper thin
OR use 1 Bunch of Green Onions - sliced thinly in tiny circles
1 Cucumber - sliced or diced [ peel if you think it's necessary]
2 cups Shredded Cheese - your choice, Jack or Pepper-Jack works well
1 Small Bag of Corn Chips - Frito's Brand is our over-the-top favorite!

20 minutes before you wish to serve the meal:

1 pound Ground Beef - The higher the fat content, the better it tastes [Sorry]. For a healthy option, get the leanest Ground Beef [or Turkey, or whatever] and, after draining any fat off, add 1 Tablespoon Olive Oil to enhance your finished flavors.

Spice mix for Ground Beef:
1 1/2 teaspoons Onion Powder OR 1 Tablespoon Onion Flakes
3 Tablespoons Chili Powder
3 teaspoons Cumin
1 teaspoon Paprika - but only if you prefer more 'heat'
1/8 teaspoon Garlic Powder
1 teaspoon Oregano
1/2 teaspoon Basil
1/4 teaspoon Thyme
1 teaspoon Salt
1/4 teaspoon Black Pepper

Fry the Ground Meat on Medium to Medium-High. If you can get the wrapping off, you can start with frozen beef, but add a few minutes to your prep time. Cook until all pink is gone, stirring frequently to break the meat into small pieces. When the pink is gone, drain off any extra fat. If you started with very lean meat, add the 1 Tablespoon of Olive Oil. Put pan back on cooktop and add:

1 cup Water
the Spice Mix

Continue cooking & stirring until the spice mix is thoroughly mixed in and it is steaming hot again. If you are careful, you can turn the heat down to Low under your pan to keep the meat hot while you put the final touches on your salad [about 5 minutes].

Mix all salad ingredients together. Cheese can be served on the side or mixed in [we put it on the side - 3 of our family have serious lactose issues]. Mix in the meat, or divide between your 4 dinner bowls [we mix it in - it's easier]. Put in your bag of chips [smash them up a bit if they are bigger than croûtons - kids love to help with this]. You can pour all of the dressing over the top, or you can bring it to the table to serve [if you think there will be leftovers, don't, put the dressing on the table - the salad will keep better in the 'fridge].