Community Pick
Mexican Chef Salad
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
Salad
- 1 lb ground beef
- chili powder, to taste
- cumin, to taste
- garlic salt, to taste
- 1 head lettuce, shredded
- 1 red onion, chopped
- 1 green bell pepper, seeded and chopped
- 4 tomatoes, seeded and chopped
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1⁄2 cup black olives, sliced
- 1 (8 ounce) bag tortilla chips, coarsely crushed
- 1 lb cheddar cheese, grated
-
Dressing
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1⁄3 cup jarred salsa or 1/3 cup picante sauce, to taste
- 1 - 1 1⁄2 teaspoon cumin, to taste
directions
- Salad:.
- Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
- Combine all salad ingredients. Toss to mix well.
- Prepare dressing and pour over top. Toss and serve.
- Dressing:.
- Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.
Questions & Replies
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Reviews
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We loved this salad - what a great meal for a blazing hot day. Super tasty and the dressing is awesome. I did have a mini-meltdown while making it though. I am not as familiar as some with Mexican and southwest flavours so when I saw chili and cumin to taste I was at a loss as to where to start. I posted in the Q &A forum here and was given a rough ratio of 2-1 chili powder to cumin. I'm really glad I checked because I would have blithely used equal parts cumin and chili which I gather could have made this very nasty. For other 'beginner' Tex Mex cooks I used 1 Tbsp of chili (it was a mild one) and just a little over 1 tsp each of cumin and garlic powder.<br/>Thanks for the great meal! Made for The Bistro Babes ZWT 8
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Made for your Football Pool win & finding this recipe among your collection was like going home to Dallas to dine w/old friends. All but 1 of these ingredients are staples for me, so I will admit up front that I left out the kidney beans (not a fan at all). I was otherwise in Tex-Mex heaven. Thx for making losing the Football Pool seem like a reward. :-)
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I really enjoyed this salad. I did make a couple of minor changes. I was out of green bell pepper but I'll use it next time. And I didn't have garbanzo beans (my grocery pickup substituted cannellini beans) so I used those instead. Simple and good. Thanks for sharing, Sue. Made for your football win.
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RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>