Mexican Chef Salad Recipe

Name: Mexican Chef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head lettuce; 1 onion, chopped; 4 large ripe tomatoes, peeled and chopped; 4 ounces cheddar cheese, freshly grated; 1 (8 ounce) bag tortilla chips, crushed; 1 lb ground beef; 1 packet taco seasoning; 1 (15 ounce) can red kidney beans; 1 cup thousand island dressing, mixed with; hot sauce, to taste (depending on how hot you like it 1 ripe avocado (for garnish); lemon juice

Servings: persons

1 head lettuce
1 onion, chopped
4 large ripe tomatoes, peeled and chopped
4 ounces cheddar cheese, freshly grated
1 (8 ounce) bag tortilla chips, crushed
1 lb ground beef
1 packet taco seasoning
1 (15 ounce) can red kidney beans
1 cup thousand island dressing, mixed with
hot sauce, to taste (depending on how hot you like it 1 ripe avocado (for garnish)
lemon juice

1
Tear lettuce into bite-size pieces.
2
Add cheese and toss.
3
Place in a large bowl along with onion and tomatoes.
4
Toss avacado with teaspoon of lemon juice.
5
(this prevents it from turning brown) Brown the ground beef with taco seasoning according to package directions Add kidney beans and heat thoroughly.
6
Let cool slightly meat and bean mixture and combine with cold salad.
7
Add tortilla chips last (so they will not get soggy).
8
Toss with Thousand Island dressing and garnish with Avacado.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head lettuce, 1 onion, chopped, 4 large ripe tomatoes, peeled and chopped, 4 ounces cheddar cheese, freshly grated, and more.

Yes, Mexican Chef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Chef Salad

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