"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Chef Salad Recipe

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This recipe for Mexican Chef Salad, by , is from Mama GG's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gerri McAdoo
Added: Thursday, September 3, 2009


4 tomatoes, chopped
1 large head of lettuce, chopped
1 bunch green onions, chopped
6 oz. grated Cheddar cheese
2 avocados, chopped
Italian Salad dressing
1 (6 oz.) bag tortilla chips
1 lb. lean ground beef
1 (15 oz.) can ranch-style beans
Salt & freshly ground pepper to taste
Tomato & avocado wedges (optional)

*Can substitute Ranch dressing for Italian or use your favorite dressing.

Combine the chopped tomatoes, lettuce, green onions, cheese, and avocado in large bowl; moisten with Italian dressing. Crush the chips and mix into the salad.

Brown the ground beef in a medium skillet, stirring to break up chunks. Stir in the undrained beans. simmer for 10 minutes. Add salt and pepper to taste. Cool to room temperature. To serve, combine the meat mixture and the salad mixture. Garnish with tomato and avocado wedges, if desired.

*I hold the chips and add when I add the ground beef.

Personal Notes:
Personal Notes:
Found this recipe when I was in CA and have enjoyed it many times since.




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