Chili on the Greens

Here is my favorite “it’s-4:30-and-I-haven’t-thought-of-dinner-yet” dinner. I call it Hot Mexican Salad. Brown 1 pound of hamburger with chopped onion. While it’s cooking, shred enough lettuce to make generous mounds on 2 dinner plates. Drain the meat and return it to the skillet. Add a (16-ounce) can of drained kidney beans, 1 to 2 tablespoons of chili powder, garlic salt and pepper to taste and about 1/2 of a large bottle of Catalina salad dressing. Heat. Spoon mixture onto lettuce and top with grated Cheddar cheese and chopped green onion. Toppings such as sour cream and guacamole are optional but make it extra good.

JODIE HAWKINS

Long Beach

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