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Two Great Mexican Chef Salads

© Richard Mann

Any bean lover will enjoy these two Mexican chef salads, both of which feature canned kidney beans, ground beef, cheese, and chips. The first one uses Italian salad dressing to give it an unusual tang when mixed with the taco sauce and other Mexican ingredients. The second salad, a little simpler with fewer, easier ingredients, relies on French dressing and hot sauce (quantity not specified--use at your own risk!) for its unique combination of flavors.

Both are definitely worth a try.

Those of you drawn to salads as part of a plan to eat healthily will notice that most of the ingredients here are available in fat-free, reduced-calorie, or other healthier versions. You should be able to put together quite a healthy but tasty meal here.

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Mexican Chef Salad I

• 1 15-oz. can kidney beans, drained and rinsed
• 1 pound ground beef
• 1/2 cup onion, chopped
• 1 Tablespoon chili powder
• 2 4-oz. cans taco sauce (or 8 oz. of salsa)
• 1/2 cup Italian salad dressing
• 6 cups torn iceberg lettuce
• 3 1/2 cups torn romaine lettuce
• 1/2 cup sliced green onions (including the green tops)
• 1 7 1/2-oz. package of tortilla chips
• 1 large tomato, chopped
• 1 cup shredded cheddar cheese (as sharp as you can stand)
• 1 small avocado, sliced and dipped in lemon juice

Brown the ground beef with the chopped onion, breaking up the beef into small pieces. Drain. Stir in beans and chili powder; cook uncovered until the beans are thoroughly warmed. Remove from heat and stir in the taco sauce or salsa along with the Italian dressing. Let it cool for a time.

Combine the lettuce and green onions in a large bowl. Crush most of the chips, leaving a few uncrushed for garnish at the end. Set aside some of the chopped tomato for garnish. Add the remaining tomato, meat mixture, crushed chips, cheese, and avocado in layers onto the lettuce. Garnish with the whole chips saved for that purpose and spread the last of the chopped tomato over the top.

Serves 6.

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Mexican Chef Salad II

• 1 pound ground beef
• 1 15-oz. can kidney beans, drained and rinsed
• 1/4 teaspoon salt
• 1 onion, chopped
• 4 tomatoes, chopped
• 1 head lettuce
• 4 oz. cheddar cheese, grated
• 8 oz. French dressing
• hot sauce to taste
• 1/2 bag crushed tortilla or taco chips
• 1 avocado, sliced

Brown the ground beef and drain. Add the beans and salt and simmer for 10 minutes.

Meanwhile, tear the lettuce and toss into a large bowl with the onion, tomato, and cheese. Add the French dressing and hot sauce to taste and mix thoroughly. Add the tortilla chips and avocado slices. Mix the meat mixture into the cold salad and serve right away.

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