MEXICAN SALAD 
1 lg. head lettuce
1 (15 oz.) can Ranch style beans, chilled
2 tomatoes, diced
1/2 onion, chopped fine
1 lb. Cheddar cheese, grated
3/4 bottle Catalina dressing, chilled
1 lg. pkg. corn chips

Prepare lettuce as for any tossed salad, drain and wash chilled beans. Add beans, tomatoes, onions, grated cheese and dressing to lettuce. Chill 30 minutes to an hour before serving. Crush corn chips and add just before serving.

 

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