MEXICAN CHEF SALAD 
1 onion, chopped
1 head lettuce
8 oz. Italian or creamy dressing
1 lg. avocado
Hot sauce (sprinkle on a little to taste)
1/4 tsp. salt
15 oz. can kidney beans, drained
4 tomatoes
4 oz. cheddar cheese, grated
4 pieces bacon, fried crisp
1 bag taco or plain tortilla chips

Chop onions, tomatoes, lettuce and toss with cheese. Add dressing and hot sauce. Slice and add avocado, bacon and beans. Salt. Toss. Add crunched chips just before serving.

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