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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O'Lakes.