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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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