Recipes
Mexican Chef Salad Recipe
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 500 g ground beef*
- 1 can kidney beans ~440g
- 4 cups Lettuce torn
- 1 medium avocado (pitted peeled, sliced ¼”)
- cup ½onion chopped
- 4 medium tomatoes chopped
- 2 cups cheddar cheese shredded
- 2 cups corn chips coarsely crushed
- French or Thousand Island dressing
- teaspoon ½hot pepper sauce
Ingredients
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Rate this recipe!
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Instructions
- In a skillet, cook ground beef over medium heat until browned, about 4 to 6 minutes. Drain well.
- Add kidney beans; continue cooking 10 minutes.
- Put the lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl and add the warm beef mixture to it.
- Pour dressing and hot pepper sauce over mixture; toss gently to coat.
- Serve immediately.
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