mexican-chip-salad

Mexican Chip Salad

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  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Jamie
Recipe by  Jamie

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 381 cal
  • 19%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

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Favorite Mexican Salad

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Amazing Mexican Quinoa Salad