Mexican Chip Salad

Mexican Chip Salad
  • 1 pound ground beef
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/2 head lettuce, chopped
  • 1 cup shredded Cheddar cheese
  • 1 cup salsa
  • 1/2 (16 fl oz) bottle fat-free Catalina salad dressing, or to taste
  • 1/2 (14.5 ounce) package tortilla chips, crushed


  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.

03/30/2018
Mexican Chip Salad, recipe PT15M PT1H 5 455 calories

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