Mexican Chef Salad
Makes 8 servings

Ingredients

• 1 - pound ground beef
• 1 - can (15 1/2-ounce) 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 - package (8-ounce) (2 cups) Chedarella® or Cheddar Cheese, shredded
• 2 - cups coarsely crushed corn chips
• 1 - bottle (8-ounce) French or Thousand Island dressing
• 1/2 - teaspoon hot pepper sauce, if desired

Directions

1. In a 10-inch skillet, you want to cook ground beef over medium heat for 4 to 6 minutes or until browned. Drain well.
2. Add kidney beans and continue cooking for 10 minutes.
3. While cooking meat and beans, you want to place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl. Add warm beef mixture.
4. Pour dressing and hot pepper sauce over mixture. You want to toss gently to coat and serve immediately.