Mexican Chef Salad

Wonderful with ground Turkey too. I also use non fat Italian Dressing . I substitute the iceberg with mixed greens.

Yield: 4 servings
Community Recipe from


  • 1 pound(s) ground beef
  • 1/2 cup(s) Onion Chopped
  • 15 ounce(s) Can kidney beans Drained
  • 1 tablespoon(s) Chili powder
  • 2 can(s) 4oz taco sauce
  • 1/2 cup(s) Italian salad dressing
  • 6 cup(s) Iceberg lettuce Torn
  • 3 1/2 cup(s) Romaine lettuce Torn
  • 1/2 cup(s) Green onions with tops Sliced
  • 7 1/2 ounce(s) Package tortilla chips
  • 1 Large tomato Chopped
  • 4 ounce(s) Sharp cheddar cheese Shredded
  • 1 Small avocado Sliced & coated with lemon juice


  1. Cook beef and onion in a large skillet until meat is browned, stirring to crumble meat. Drain. Stir in beans and chili powder; cook, uncovered, until thoroughly heated. Remove from heat; stir in taco sauce and salad dressing. Cool slightly.
  2. Combine lettuce and green onions; place in a large bowl. Crush chips, reserving several whole ones for a garnish. Place chips on each serving plate, layer the lettuce, meat mixture, avocado, tomatoes and sprinkle with cheese.
December 2012

This recipe is a personal recipe added by HHIandWP and has not been tested or endorsed by MyRecipes.

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