Mexican Chef Salad
8
servings
20 min
PREP TIME
40 min
TOTAL TIME

Ingredients

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

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

Reviews

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  October 12, 2011

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

— says diane
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