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Post by Chris in NM on May 20, 2003 6:19:58 GMT -6
Mexican Chef Salad Toss this taco salad together just before serving. Prep: 20 min Cook: 14 min 1 pound ground beef 1 (15 1/2-ounce) can kidney beans 1 small head (4 cups) lettuce, torn 1 medium avocado, pitted, peeled, sliced 1/4-inch 1 medium (1/2 cup) onion, chopped 4 medium tomatoes, chopped 1 (8-ounce) package (2 cups) Chedarella® or Cheddar Cheese, shredded 2 cups coarsely crushed corn chips 1 (8-ounce) bottle French or Thousand Island dressing 1/2 teaspoon hot pepper sauce, if desired Cook ground beef over medium heat in 10-inch skillet until browned (4 to 6 minutes); drain well. Add kidney beans; continue cooking 10 minutes. Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately. Makes 8 servings Created by www.landolakes.com
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