Title: Tex-Mex Salad
Categories: Mexican Salad Beef
Yield: 4 Servings
| 1 | | Onion, chopped |
| 4 | | Tomatoes, chopped |
| 1 | | Head lettuce, chopped |
| 1 1/4 | c | Cheddar cheese, grated |
| 3/4 | c | Italian dressing |
| 1 | lb | Ground meat, beef, turkey, |
| | | Or chicken |
| 1 | cn | (15 oz) kidney beans, |
| | | Drained |
| 1/4 | ts | Mixed vegetable seasoning |
| 1 | | Bag tortilla chips, |
| | | Crushed |
| 1 | | Large avocado, sliced |
| 1 | cn | (7 1/2 oz) plain black |
| | | Or green olives (opt.) |
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.