Mexican Salad Recipe

Name: Mexican Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head iceberg lettuce or equivalent in other greens; 1 large avocado, cut in cubes and sprinkled with lemon juice; 3/4 lb. ground beef; 2 green peppers, chopped; 1 small onion, chopped; 1/2 c. ripe olives, sliced; 5 oz. grated Cheddar cheese; 5 oz. pkg. taco flavored chips; Italian dressing; 3 tomatoes, quartered; 2 hard-cooked eggs, quartered

Servings: persons

1 head iceberg lettuce or equivalent in other greens
1 large avocado, cut in cubes and sprinkled with lemon juice
3/4 lb. ground beef
2 green peppers, chopped
1 small onion, chopped
1/2 c. ripe olives, sliced
5 oz. grated Cheddar cheese
5 oz. pkg. taco flavored chips
Italian dressing
3 tomatoes, quartered
2 hard-cooked eggs, quartered

1
Tear lettuce into bite size pieces.
2
Sprinkle avocado with lemon juice.
3
Fry ground beef, breaking it apart as it cooks. Drain thoroughly on paper towel and set aside.
4
Combine lettuce in salad bowl with ingredients through cheese.
5
Crumble taco chips a bit and add to salad, along with ground beef and add salad dressing to taste.
6
Toss.
7
Garnish with tomatoes and eggs.
8
Serve immediately.

502

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 iceberg lettuce or equivalent in other greens, 1 large avocado, cut in cubes and sprinkled with lemon juice, 3/4 lb. ground beef, 2 green peppers, chopped, and more.

Yes, Mexican 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 Salad

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