Serves: 6
Total Calories: 384
Brown meat in a skillet drain off grease. Add onion cook until tender, but not brown. Stir in beans, 1/2 cup vinaigrette, water and seasonings simmer 15 minutes. Combine lettuce, celery, tomatoes and green onions in a salad bowl. Just before serving, add hot meat mixture and 1 cup cheese toss lightly. Sprinkle with remaining cheese and tortilla chips. Serve immediately and pass remaining vinaigrette.
This Mexican Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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