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MEXICAN CHEFS SALAD | |
Lg. head of lettuce 1 chopped onion 4 tomatoes, chopped Mix as for tossed salad and place in refrigerator. 1 1/4 lbs. ground beef 1/4 tsp. salt 15 oz. kidney beans Brown meat and add beans, simmer 10-15 minutes. 8 oz. French dressing 1 bag tortilla chips 4 oz. Cheddar cheese, grated When ready to serve, crunch chips into small pieces. Add to salad mix with grated cheese. Reheat meat (if necessary) add to salad mixture. Mix with French dressing and serve immediately. |
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