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Mexican Chefs Salad

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“This is a salad my mother used to make when we were young. It's inexpensive to make and there will never be leftovers.”
READY IN:
30mins
SERVES:
4-6
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook ground beef over medium heat until cooked through.
  2. Drain meat.
  3. Add the kidney beans to the meat and add salt and taco sauce. Let simmer for 10 minutes.
  4. In large serving bowl, mix onion, tomatoes, lettuce, avocado, cheese.
  5. Add meat mixture, chips and dressing to salad ingredients.
  6. Toss and eat pronto -- as my mom would say.

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