Mexican Chip Salad recipe

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Ingredients

1 pound ground beef
1 (15 ounce) can kidney beans, rinsed and drained
½ head lettuce, chopped
1 cup shredded Cheddar cheese
1 cup salsa
½ (16 fl oz) bottle fat-free Catalina salad dressing, or to taste
½ (14.5 ounce) package tortilla chips, crushed

Nutrition Info

380.9 calories
carbohydrate: 36.9 g
cholesterol: 50.3 mg
fat: 17.7 g
fiber: 6.6 g
protein: 18.7 g
saturatedFat: 6.4 g
servingSize: -
sodium: 898.5 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes, drain and discard grease. Return beef to heat.

  2. Stir kidney beans into ground beef, cook and stir until beans are hot, 2 to 3 minutes.

  3. Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl, add ground beef mixture to the lettuce mixture and toss.

Recipe Yield

8 servings

Recipe Note

Quick and easy salad made with salsa and Catalina dressing. Great way to get the kids to get some extra veggies! Change it up by adding corn, black beans, or tomatoes. This has been a favorite in our home for years.

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