TACO SALAD 
2 cans pinto beans, drained
1 lg. bell pepper, chopped
2 lg. tomatoes, chopped
1 lg. onion, chopped
8 oz. Mozzarella cheese

Place above ingredients in large bowl in layers as listed. Refrigerate overnight. Just before serving add 1 bag of Frito corn chips and 1 large bottle of Catalina French dressing and toss.

 

Recipe Index