Mexican Chef Salad

Mexican Chef Salad

1-2 lbs ground beef (cooked and drained) can use ground Turkey or Chicken or Crumbles 

1-2 cans red kidney beans drained

1-2 can white kidney beans drained

(NOTE: you can use all red kidney beans, or use other beans ie: black beans, lima beans etc to make your 4 cans total)

1 jar (10oz) HOT salsa it's a big jat

1 bottle 1000 Island dressing (FF or reg your choice)

(NOTE: you can taste the sauce after adding these ingredients, if too sweet add a little more salsa, if too spicy add a little more dressing, usually 1 bottle.jar of each works perfectly

1 bag salad green mix or a head of lettuce chopped up

Nacho Dorrito Chips (optional)

Cook the ground meat and drain, add the beans, salsa and salad dressing. Simmer on the stove in a big pot or put in crock pot on low for a few hours. Once hot it can be turned to keep warm setting.

When ready to eat stir in lettuce and break up the tortilla chips into small pieces (optional) and stir it all together. Serve warm. But it's delicious cold. It does reheat, the lettuce can get wilty but it won't effect the taste.