| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Salads |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Corn chips |
| 1/2 |
|
Head iceberg lettuce; torn |
| 1 |
c |
Shredded Mexican or cheddar cheese |
| 1 |
cn |
(15 oz.) pinto beans; rinsed and drained |
| 1 |
sm |
Tomato; seeded and diced |
| 1/2 |
c |
Salad dressing of your choice |
| 2 |
tb |
Sliced green onions |
| 2 |
tb |
Chopped green chilies |
| 1 |
sm |
Avocado; peeled and sliced |
INSTRUCTIONS
In a serving bowl or platter, toss chips, lettuce, cheese, beans, tomato,
salad dressing, onions and chilies. Top with avocado. Serve immediately.
Yield 6-8 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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