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Results 81 - 90 of 93 for mexican corn bean salad
81. MEXICAN SALAD
Combine and toss.
82. MEXICAN SALAD
Brown meat, drain. Drain and rinse beans. Chop lettuce and tomatoes. Mix all ingredients except Fritos and dressing. (Add right before serving).
83. MEXICAN SALAD
Mix all ingredients together, except corn chips, in large bowl. Refrigerate. Toss in corn chips before serving. Yield: 12 to 15 servings.
84. MEXICAN SALAD
Combine lettuce, beans and tomatoes; chill for several ... covered container. When ready to serve, toss together and top with cheese and corn chips.
85. MEXICAN SALAD
Prepare lettuce as any tossed salad. Drain and wash chilled beans and add diced tomatoes, onion, ... hour before serving. Corn chips are added and mixed well just before serving.
86. MEXICAN SALAD
Brown meat, add onion and ... tender; stir in beans, French dressing, water and ... 1 cup crushed corn chips on top. Chopped tomatoes ... be added. Serves 6-8.
87. MEXICAN SALAD
Combine all ingredients in large bowl and serve with Mexican cornbread. Serves 8.
Cook beef until brown, drain. Add beans and salt, stirring well. Simmer ... toss lightly. Garnish with avocado. Add salad dressing. Serves 6 to 8.
89. MEXICAN SALAD
Prepare lettuce as for any tossed salad, drain and wash chilled beans. Add beans, tomatoes, onions, ... before serving. Crush corn chips and add just before serving.
90. MEXICAN SALAD
Brown meat with onions and ... wash Ranch style beans, then add them to ... can increase by adding more lettuce, tomatoes, cheese and corn chips.
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