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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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    Units: US | Metric




    1. 1
    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
    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


      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


      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.

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    • on January 16, 2015


      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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    Read All Reviews (19)


    Nutritional Facts for Mexican Chef Salad

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 987.5
    Calories from Fat 544
    Total Fat 60.4 g
    Saturated Fat 23.7 g
    Cholesterol 141.1 mg
    Sodium 1557.7 mg
    Total Carbohydrate 68.8 g
    Dietary Fiber 11.7 g
    Sugars 8.9 g
    Protein 45.4 g

    The following items or measurements are not included:


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