Mexican Chef Salad

Mexican Chef Salad

This taco salad is full of southwestern flavor and can be tossed together just before serving.

20 min.prep time 40 min.total time
8 servings
0 Ratings

Ingredients

1 pound ground beef
1 (15 1/2-ounce) can kidney beans
1 small head (4 cups) lettuce, torn
1 medium avocado, pitted, peeled, sliced 1/4-inch
1 medium (1/2 cup) onion, chopped
4 medium tomatoes, chopped
1 (8-ounce) package (2 cups) LAND O LAKES® Chedarella® or Cheddar Cheese, shredded
2 cups coarsely crushed corn chips
1 (8-ounce) bottle French or Thousand Island dressing
1/2 teaspoon hot pepper sauce, if desired

Directions

Cook ground beef over medium heatin 10-inch skillet until browned (4 to 6 minutes); drain well. Add kidney beans; continue cooking 10 minutes.

Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.

Nutrition Facts (1 serving)

Calories: 510

Fat: 36g

Cholesterol: 75mg

Sodium: 730mg

Carbohydrates: 27g

Dietary Fiber: 0g

Protein: 21g

Recipe #3834B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

when making this recipe i use 1 15 1/2 can chili beans instead of the kidney beans 2 med avocados and 2 cups of taco flavored doritos tastes great

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