Mexican Chef Salad
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
smoked sausage
cut into bite sized pieces |
|
| 1 | each |
kidney beans, canned
15 ounce can, drained |
*
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | each |
iceberg lettuce
pieces |
*
|
| 1 | each |
red onion
sliced into rings or strips |
|
| 1 | each |
green bell peppers
cut into rings or strips |
|
| 4 | each |
tomatoes
cut into chunks |
|
| ½ | pound |
cheddar cheese
grated |
|
| 2 | each |
avocados
sliced |
|
| 4 | each |
celery stalks
sliced |
|
| 1 | each |
salad dressing, french
french onion or ranch, 8 ounce bottle |
* |
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | each |
taco shells
8 ounce package, crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
smoked sausage
cut into bite sized pieces |
|
| 1 | each |
kidney beans, canned
15 ounce can, drained |
*
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
|
|
| 1 | each |
iceberg lettuce
pieces |
*
|
| 1 | each |
red onion
sliced into rings or strips |
|
| 1 | each |
green bell peppers
cut into rings or strips |
|
| 4 | each |
tomatoes
cut into chunks |
|
| 226.8 | g |
cheddar cheese
grated |
|
| 2 | each |
avocados
sliced |
|
| 4 | each |
celery stalks
sliced |
|
| 1 | each |
salad dressing, french
french onion or ranch, 8 ounce bottle |
* |
| 2.5 | ml |
red hot pepper sauce
|
|
| 1 | each |
taco shells
8 ounce package, crushed |
*
|
Directions
Brown smoked sausage in skillet.
Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often.
Toss together lettuce, green pepper, tomatoes, cheese, avocado, and celery with the dressing and hot pepper sauce.
Add taco chips.
Mix in hot sausage/bean mixture and serve immediately.
