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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.