Tex-Mex Salad
A hearty salad that's suitable as a main dish. Lots of flavors and textures throughout.
Yield
6 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
red onion
thinly sliced |
|
| 4 | each |
tomatoes
chopped |
|
| 1 | each | iceberg lettuce |
*
|
| 1 ¼ | cups |
cheddar cheese
grated |
|
| ¾ | cup | salad dressing, italian |
|
| 1 | pound |
ground beef
ground, beef, turkey, or chicken |
|
| 15 | ounces |
red kidney beans
drained |
|
| ¼ | teaspoon |
salt-free seasoning
vegetable |
* |
| 1 | Bag |
tortilla chips
crushed |
*
|
| 1 | large |
avocados
sliced |
*
|
| 7 ½ | ounces | olives |
|
Trans-fat Free, Good source of fiber
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.
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