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Mexican Chef Salad

Mexican Chef Salad

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

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20 min
Prep Time
40 min
Total Time


1 pound ground beef

1 (15.5-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® Cheese, shredded

2 cups (2 Cups) coarsely crushed corn chips

1 (8-ounce) bottle French or Thousand Island dressing

1/2 teaspoon hot pepper sauce, if desired

How to make

  1. STEP 1

    Cook ground beef over medium heat in 10-inch skillet 4-6 minutes or until browned; drain well. Add kidney beans; continue cooking 10 minutes.

  2. STEP 2

    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 (1 serving)

510 Calories
36 Fat (g)
75 Cholesterol (mg)
730 Sodium (mg)
27 Carbohydrates (g)
0 Dietary Fiber
21 Protein (g)
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