Tex-Mex Salad is a hearty and flavorful salad that is perfect for a summer barbecue or picnic. This salad is packed with beans, corn, tomatoes, and avocado, and is tossed in a zesty dressing.
1 ea onion, chopped
1 cn 15 oz kidney beans, drained
4 ea tomatoes, chopped
¼ ts mixed vegetable seasoning
1 ea head lettuce, chopped
1 ea bag tortilla chips, crushed
1 1/4 c cheddar cheese, grated
1 ea large avocado, sliced
¾ c Italian dressing
1 cn 7 1/2 oz plain black (opt)
1 lb ground beef or chicken
1
Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
2
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
3
Mix with cold salad.
4
Toss in crushed tortilla chips and avocado slices.
5
Garnish with olives, if desired.
6
Serves 4~ .
Ingredients
1 ea onion, chopped
1 cn 15 oz kidney beans, drained
4 ea tomatoes, chopped
¼ ts mixed vegetable seasoning
1 ea head lettuce, chopped
1 ea bag tortilla chips, crushed
1 1/4 c cheddar cheese, grated
1 ea large avocado, sliced
¾ c Italian dressing
1 cn 7 1/2 oz plain black (opt)
1 lb ground beef or chicken
Directions
1
Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
2
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
3
Mix with cold salad.
4
Toss in crushed tortilla chips and avocado slices.
5
Garnish with olives, if desired.
6
Serves 4~ .
