Mexican Chef Salad
by sandy williams
serves: 6
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Toss this taco salad together just before serving. |
Ingredients: |
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1 pound |
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ground beef |
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1/3 cup |
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water |
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1 pkg. |
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taco seasoning mix |
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2 heads |
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lettuce, torn |
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1 16 oz. can |
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Mexican-style chili beans |
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1/2 |
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red onion, chopped |
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1 |
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tomato, chopped |
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1 small can |
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sliced black olives |
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1 medium |
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avocado, pitted, peeled, and chopped |
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8 oz. |
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Cheddar Cheese, shredded |
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2 cups |
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coarsely crushed Fritos |
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1 bottle |
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Catalina dressing |
Directions: |
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Brown ground beef over medium heat in skillet; drain well. Add water and taco seasoning mix. Simmer for 5 minutes.
Meanwhile, layer lettuce, beans, avocado, onion, tomatoes, cheese and
corn chips in large salad bowl; add warm beef mixture. Pour dressing over mixture; toss gently to coat.
Serve immediately.
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