Real Mexican Chef Salad Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 can (15-oz. size) kidney beans, drained and rinsed
1 pound ground beef
1/2 cup onion, chopped
1 tablespoon chili powder
2 cans (4-oz. size) taco sauce
OR
8 ounces salsa
1/2 cup Italian salad dressing
6 cups torn iceberg lettuce
3 1/2 cups torn romaine lettuce
1/2 cup sliced green onions (including the green tops)
1 package (7 1/2-oz. size) tortilla chips
1 large tomato, chopped
1 cup shredded cheddar cheese (as sharp as you can stand)
1 small avocado, sliced and dipped in lemon juice

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Directions:

Brown the ground beef with the chopped onion, breaking up the beef into small pieces. Drain. Stir in beans and chili powder; cook uncovered until the beans are thoroughly warmed. Remove from heat and stir in the taco sauce or salsa along with the Italian dressing. Let it cool for a time.

Combine the lettuce and green onions in a large bowl. Crush most of the chips, leaving a few uncrushed for garnish at the end. Set aside some of the chopped tomato for garnish.

Add the remaining tomato, meat mixture, crushed chips, cheese, and avocado in layers onto the lettuce. Garnish with the whole chips saved for that purpose and spread the last of the chopped tomato over the top.

This recipe from CDKitchen for Real Mexican Chef Salad serves/makes 6

Recipe ID: 65426

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