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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. |
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