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Mexican Chef Salad Recipe

Mexican Chef Salad Recipe


  • 1 pound ground beef
  • 1 (15 1/2-ounce) can kidney beans
  • 1 small head (4 cups) lettuce, torn
  • 1 medium avocado, pitted, peeled, sliced 1/4-inch
  • 1 medium (1/2 cup) onion, chopped
  • 4 medium tomatoes, chopped
  • 1 (8-ounce) package (2 cups) Cheddar Cheese, shredded
  • 2 cups coarsely crushed corn chips
  • 1 (8-ounce) bottle French or Thousand Island dressing
  • 1/2 teaspoon hot pepper sauce, if desired


  1. Cook ground beef over medium heat in 10-inch skillet until browned (4 to 6 minutes); drain well. Add kidney beans; continue cooking 10 minutes.
  2. Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.

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