Mexican Chef Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 198.9
- Total Fat: 10.2 g
- Cholesterol: 39.1 mg
- Sodium: 185.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.5 g
- Protein: 13.8 g
View full nutritional breakdown of Mexican Chef Salad calories by ingredient
Introduction
This is a great summer dish. Nice and light. Good for dinner or brunch, especially when you have a big crowd. This is a great summer dish. Nice and light. Good for dinner or brunch, especially when you have a big crowd.Number of Servings: 8
Ingredients
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1 Lb. Lean ground beef (96/4)
1 Head Iceberg Lettuce
4 Roma tomatoes
1 Onion, Chopped
1 15 Oz. Can Kidney Beans
1 15 Oz. Can Whole Kernel Corn
Cheddar Cheese shredded (to taste)
Fat Free Italian dressing (to taste)
Crushed up Tortilla chips (to taste)
Directions
Makes 16 1-cup servings.
Brown ground beef in skillet, set aside. Wash and chop lettuce, tomatoes, and onions. Put in Very Large bowl. Open, drain, and rinse kidney beans and corn and add to bowl. Add cooked ground beef to bowl. Toss ingredients together. Place shredded cheese, italian dressing, and crushed tortilla chips out on the side for people to add to their liking.
Brown ground beef in skillet, set aside. Wash and chop lettuce, tomatoes, and onions. Put in Very Large bowl. Open, drain, and rinse kidney beans and corn and add to bowl. Add cooked ground beef to bowl. Toss ingredients together. Place shredded cheese, italian dressing, and crushed tortilla chips out on the side for people to add to their liking.