top of page

Crunchy Pork Chili Salad

Updated: Mar 28, 2021

Serves 3


1 medium zucchini

1 large carrot

1 medium onion

2 tbsp oil - divided

1 pound ground pork

Lawry’s garlic salt

1 can 540 ml red kidney beans

I can 540 ml Aylmer Accents diced tomatoes

¼ cup Frank’s hot sauce

Multigrain Tostitos


Sour cream

Shredded cheddar cheese


  1. Wash and shred zucchini and carrot

  2. Dice the onion

  3. Heat 1 tbsp oil in sauce pot and add pork and garlic salt

  4. Once pork is brown drain in strainer

  5. Add 1 tbsp oil to pot and add zucchini, carrots and onions

  6. Simmer vegetables and continually stir for five minutes

  7. Add pork and kidney beans and stir well

  8. Add diced tomatoes and hot sauce

  9. Stir well and let simmer 15 minutes

  10. Liquid should be pretty much evaporated

  11. Turn off and let cool for ten minutes

  12. Now it is time to layer the goodness in a medium bowl

  13. Crumble 6 tostitos on bottom of bowl

  14. Scoop up as much of the chili onto the tostitos

  15. Add as much sliced lettuce you want

  16. Top with some fresh diced tomato

  17. Add some sour cream

  18. Sprinkle some cheddar cheese

  19. Now mix it all up and enjoy


bottom of page