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    You are in: Home / Recipes / Mexican Chef Salad Recipe
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    Mexican Chef Salad

    Mexican Chef Salad. Photo by *Parsley*

    1/9 Photos of Mexican Chef Salad

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Bayhill's Note:

    This salad goes together very quickly, and is great for those times when you don't really feel like cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Dressing

    Directions:

    1. 1
      Salad:.
    2. 2
      Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
    3. 3
      Combine all salad ingredients. Toss to mix well.
    4. 4
      Prepare dressing and pour over top. Toss and serve.
    5. 5
      Dressing:.
    6. 6
      Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.

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    Ratings & Reviews:

    • on August 07, 2012

      45

      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.
      Thanks for the great meal! Made for The Bistro Babes ZWT 8

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    • on August 07, 2012

      55

      Excellent salad. I did not have any kidney beans so I used black beans instead. Also was out of black olives. I really like the dressing with the combination of the mayonnaise and salsa, I used more cumin than suggested! Will definitely make this again. Made for ZWT8 and The Wild Bunch.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2013

      55

      Great taco salad and very similar to the one I first tried while living in California. I am not a fan of raw tomatoes or black olives, so I did omit them and I didn't have any garbanzo beans (although I do like them) so didn't add them. I really like mixing salsa with either mayonnaise or sour cream so much better then the ones that use that sweet catalina dressing. Thanks for sharing the recipe and congrats again on your win in the football pool!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for Mexican Chef Salad

    Serving Size: 1 (432 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 987.5
     
    Calories from Fat 544
    55%
    Total Fat 60.4 g
    93%
    Saturated Fat 23.7 g
    118%
    Cholesterol 141.1 mg
    47%
    Sodium 1557.7 mg
    64%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 11.7 g
    47%
    Sugars 8.9 g
    35%
    Protein 45.4 g
    90%

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