Mexican Chef Salad

My Mom introduced us to this fab recipe – it’s a warm weather treat we’ve enjoyed ever since!

Mom’s Mexican Chef Salad

Serves twelve

In a very large bowl, toss together:

2 heads lettuce, torn

4 tomatoes, coarsely chopped

2 avocados, peeled and cubed

½ of a 13 oz. bag nacho cheese tortilla chips, broken

1 lb. ground beef or turkey, browned and drained

1 medium onion, chopped

2 15 oz. can kidney or black beans, drained

1 6 oz. can black olives, drained and sliced

2 C. Cheddar cheese, grated

2 C. Thousand Island salad dressing (recipe on page 12)

Serve immediately.