This recipe for Mexican Chef Salad, by Karen Fuller, is from Katy's Recipe Book,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 onion, chopped 1 head of iceberg lettuce, shredded 1 c. cheddar cheese, grated 1 can red kidney beans 1 avocado, cut up in large hunks 4 tomatoes, diced 1 lb. browned ground round 1 small bag. tortilla chips 1 c. salad dressing (French or thousand)
Mix all ingredients in large bowl and chill. If you would like you could do a salsa instead of dressing.
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