Tex-mex salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, chopped | |
| 4 | Tomatoes, chopped | |
| 1 | Head lettuce, chopped | |
| 1¼ | cup | Cheddar cheese, grated |
| ¾ | cup | Italian dressing |
| 1 | pounds | Ground meat, beef, turkey, |
| Or chicken | ||
| 1 | can | (15 oz) kidney beans, |
| Drained | ||
| ¼ | teaspoon | Mixed vegetable seasoning |
| 1 | Bag tortilla chips, | |
| Crushed | ||
| 1 | Large avocado, sliced | |
| 1 | can | (7 1/2 oz) plain black |
| Or green olives (opt.) | ||
Directions
Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired.