Mexican Chef Salad
Prep Time: 20 min.
Cooking time: 14 min.
1 - pound ground
1 - can (15
1 - small head
1 - medium
avocado, pitted, peeled, sliced 1/4-inch
1 - medium (1/2
4 - medium
1 - package
(8-ounce) (2 cups)
Cheddar Cheese, shredded
2 - cups
coarsely crushed corn chips
1 - bottle
1/2 - teaspoon
hot pepper sauce, if desired
In a 10-inch
skillet, you want to cook ground beef over
medium heat for 4 to 6 minutes or until
browned. Drain well. Add kidney beans
and continue cooking for 10 minutes.
meat and beans, you want to place lettuce,
avocado, onion, tomatoes, cheese and corn
chips in large salad bowl. Add warm beef
and hot pepper sauce over mixture. You want to
toss gently to coat and serve immediately.