Aunt Rosemary's Mexican Salid

Aunt Rosemary's Mexican Salid Recipe

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Angela Cobb


A different twist to Taco Salid. Quick, easy and taste great.


★★★★★ 1 vote

20 Min


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  • 1 lb
    ground beef
  • 16 oz
    can kidney beans or red beans. undrained
  • 1/2-1
    head of lettuce shredded
  • 2 c
    chopped tomatoes
  • 2 c
    shredded sharp cheddar cheese
  • 1 c
    green onion chopped (optional)
  • 8 oz
    bottle kraft thousand island dressing
  • 8 oz
    bag tortilla chips broken

How to Make Aunt Rosemary's Mexican Salid


  1. Brown beef and drain. Stir in beans, simmer 10 minutes.Combine lettuce, tomato, cheese, green onion and meat mixture;toss lightly. Add dressing and tortilla chips, mix.

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About Aunt Rosemary's Mexican Salid

Course/Dish: Other Salads
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #Salid

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