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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