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Mexican Chef Salad

January 31, 2011

1 # Lean Ground Beef

1 can Kidney Beans (drained)

1 Pkg. Taco seasoning ( reserve 1 Tbls. for dressing )

1 head iceberg lettuce

1 bunch Green Onions

1 cup grated Cheddar Cheese

sliced black olives

Tomatoes

Tostito corn chips

Dressing:

1 cup Kraft  creamy French Dressing

1 cup sour cream

1 Tbls. Taco seasoning ( from above pkg.)

Mix all dressing ingredients together; refridgerate until ready to serve.

1. Brown ground beef, drain. Add ; taco seasoning mix;  kidney beans and the amount of water that the taco seasoning mix directs and cook as directed on package. I like to cool overnight if  I’m making one large salad so lettuce won’t wilt.

2. Tear lettuce into bite size pieces; chop green onion ; add onions to lettuce.

3. Prepare all garnishes ahead , so they are ready for assembly of salad.

4. In my photo I made individual salads, but this salad is best know as a large chef type salad. mixed all together. very easy and delicious. ENJOY !

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