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    Mexican Chef Salad 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 heatin 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

    Nutritional Info Per 1 serving: Calories 510, Fat 36 g, Cholesterol 75 mg, Sodium 730 mg, Carbohydrates 27 g, Dietary Fiber 0 g, Protein 21 g

    This recipe created by Land O'Lakes.

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