Mexican Chef Salad

Jane Lumpkin Clotiaux (originally from Juanita Lumpkin Doolittle)

Yield: 8 servings

This taco salad is full of southwestern flavor and can be tossed together just before serving. (Dec 1996)

1 lb ground beef, cooked and drained

1 (15oz) can kidney beans, drained

1 small head lettuce, torn (4 cups)

1 large avocado, pitted, peeled, sliced 1/4 -inch

1 medium onion, chopped (1/2 cup)

4 tomatoes, chopped

1 (8oz) bag Cheddar cheese, shredded

2 cups coarsely crushed corn chips

1 (8oz) bottle French or Thousand Island dressing

1/2 tsp hot pepper sauce, if desired 

Cook ground beef over medium heatin 10-inch skillet until browned (4 to 6 minutes); drain well. Add kidney beans; continue cooking 10 minutes.

Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.

Per serving: Calories 510, Fat 36g, Cholesterol 75mg, Sodium 730mg, Carb 27g, Dietary Fiber 0g, Protein 21g