Mexican Chef Salad

Mexican Chef Salad
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0 Reviews
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

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

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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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