Sunday, January 18, 2015

Mexican Chef Salad (Jana Johnson Knezek)

1 head lettuce
4 tomatoes
1 onion
4 ounce grated cheese (cheddar is best)
1 avocado
1 8-ounce bottle Thousand Island or French dressing
Hot sauce to taste
1 pound hamburger
1 can kidney beans
1 pkg tortilla chips

Brown meat and salt to taste.  Add drained kidney beans and warm with meat.  Smash tortilla chips.  Add everything together and serve.  

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