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| Mexican Chef Salad Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 4
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Ingredients
1 lb smoked sausage, cut into bite-sized; pieces
1 15-oz can kidney beans, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1 head lettuce, torn into pieces
1 red onion, sliced into rings or str; ips
1 green pepper, cut into rings or str; ips
4 tomatoes, cut into chunks
1/2 lb cheddar cheese, grated
2 avacados, sliced
4 stalks celery, sliced
1 8-oz bottle french or ranch dressin; g
1/2 teaspoon hot pepper sauce
1 8-oz package taco chips, crushed co; arsely
Cooking Directions:
Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss together lettuce, green pepper, tomatoes, cheese, avacado, and celery with the dressing and hop pepper sauce. Add taco chips. Mix in hot sausage/bean mixture and serve immediately.
SERVINGS: 4 to 6
///\oo/\\\ From the hearth in Sandee's Kitchen...
cheese/eggs,mexican,salads,vegetables,pork
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