MEXICAN CHEF SALAD 
Brown:

1 lb. ground beef & add
1 (15 oz.) can drained kidney beans
1/4 tsp. salt

Simmer 10 minutes. Drain and cool. Set aside. Chop and toss together:

1 onion
4 tomatoes
1 head lettuce
Cheddar cheese or shredded (whatever amount you want)
1 lg. avocado
1 (6 oz.) bag tortilla chips, crushed

Add cooled beef mixture. Toss with Catalina dressing and serve.

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