Mexican Chef Salad
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 1 lb ground beef |
| 1 pkg Lawrys taco seasoning mix |
| 1 15 ounce can kidney beans |
| 1 med onion, chopped |
| 3 large tomatoes, diced |
| 1 head lettuce, chopped |
| 4 ounce cheddar cheese, grated |
| 1 large pkg Doritoes, lightly crushed |
| 1 small bottle - 6.5 ounces Catalina dressing |
| 2 large avocadoes, sliced (optional) |
Mexican Chef Salad Directions
- Brown ground beef with Lawry's taco seasoning mix.
- Add only a little water to moisten.
- Drain the kidney beans.
- Add to meat and set aside. to cool.
- Dice onion and tomatoes.
- Cut up lettuce.
- Toss together in a large bowl with grated cheddar cheese and Doritoes chips.
- Pour Catalina dressing over all ingredients
- Top with avocadoes, (optional)
Nutrition facts
Per Serving
| Kcal: | 518 kcal |
| Fibers (g): | 10.2g |
| Sodium (mg): | 712mg |
| Carbs: | 44.3g |
| Sugar (g): | 11.4g |
| Fat: | 25.7g |
| Saturated fat (g): | 6.7g |
| Cholesterol: | 52mg |
| Proteins: | 27.8g |
