Mexican Chef Salad

READY IN: 25mins
Recipe by Little Bee

Here is a salad we love to make in the summer! Very satisfying yet not too heavy. Serve as a main dish salad with cold glasses of Ice Tea.

Top Review by Denver cooks

This is great! I left out the taco season. Added salt and pepper to taste and drained and rinsed the kidney beans before adding to the hamburger. A little hot sauce with the dressing will give the desired amount of heat.

Ingredients Nutrition

Directions

  1. Tear lettuce into bite-size pieces.
  2. Add cheese and toss.
  3. Place in a large bowl along with onion and tomatoes.
  4. Toss avacado with teaspoon of lemon juice.
  5. (this prevents it from turning brown) Brown the ground beef with taco seasoning according to package directions Add kidney beans and heat thoroughly.
  6. Let cool slightly meat and bean mixture and combine with cold salad.
  7. Add tortilla chips last (so they will not get soggy).
  8. Toss with Thousand Island dressing and garnish with Avacado.

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