"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Salad Recipe

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This recipe for Mexican Salad, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gray Heim
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tomatoes
1 head lettuce
4 oz. grated cheddar cheese
8 oz. 1000 Island Dressing
8 oz. Doritos tortilla chips
1 large avocado, peeled and sliced (optional)
1 package taco seasoning
1/2 can ripe olives. drained (optional)
1 lb. ground beef
1 (15oz.) can pinto beans, drained (if you can't find them, use kidney beans)

Directions:
Directions:
Chop tomatoes and break up lettuce for salad.

Mix the 1000 Island Dressing with the cheddar cheese in a bowl.

Brown beef. Add taco seasoning and pinto beans to beef and simmer for 10 minutes. (This can be done in advance and reheated when you are ready to put the salad together for serving.)

When ready to serve, mix the meat with the lettuce, add dressing mixture and toss. Decorate the top with the tomatoes, avocado and olives. Top with crumpled tortilla chips.

Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If this is a main meal, can feed 6 to 8 people. If a side dish, several more.

 

 

 

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