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Mexican Salad Recipe

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

Christine Tablit
Added: Thursday, October 1, 2009


1 lb. lean ground beef
1 large onion; chopped
1 (16 oz.) can red kidney beans; rinsed & drained
1 1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic salt
1 head of iceberg lettuce, torn into bitesize pcs.
1 (8 oz.) bag tortilla chips, crushed
1 C. Green Goddess Salad Dressing or favorite dressing
1 avocado; diced
3 green onions; chopped
1 (3 oz.) can sliced olives
1 (2oz.) jar chopped pimento
2 C. shredded cheddar cheese
salt and pepper to taste
hot taco sauce (optional)

In a skillet saute beef & onions until onion is transparent. Drain. Add beans & spices and simmer for 10 minutes. In a large serving bow, combine lettuce, tomatoes, avocado, onions, olives and pimento. Top with cheese. Add warm beef mixture, chips and dressing.




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