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Mexican Salad

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“Based on a recipe from House of Finland’s cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson’s favorite salad. Add cooked chicken and serve with quesadillas for a meal.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 small head lettuce, shredded
  • 1 tomatoes, cut into small pieces
  • 1 cup cheddar cheese, grated
  • 1 (14 1/2 ounce) can ranch style beans, well drained
  • Fritos corn chips, original style corn ships
  • Catalina dressing
  • hot salsa (optional)

Directions

  1. In a bowl, mix first 4 ingredients together until well tossed and combined.
  2. Add corn chips avoiding heavy mixing to keep from crushing the chips.
  3. Toss in Catalina dressing with hot salsa (if using) just before serving or serve it/them separately to taste.

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