Title: Mexican Taco Salad
Categories: Ethnic Salad
Yield: 12 Servings
| 1 | lb | Ground beef |
| 1 | | Med Lettuce; shredded |
| 1 | | Med Green pepper; chopped |
| 1 | c | Celery; chopped |
| 8 | oz | Catalina dressing |
| 1 | c | Kidney beans;(15-1/2 oz.)dr |
| 2 | | Med Avocados; peeled & chopp |
| 1 | c | Mushrooms; sliced fresh |
| 4 | c | Cheese; cheddar, shredded |
Cook ground beef until browned, stirring to crumble; drain and cool
slightly. Combine meat with remaining ingredients, EXCEPT TORTILLA CHIPS,
tossing well.
Toss in crumbled tortilla chips just before serving! Serves 12. MICHAEL
GROSZ (VBFF60A)