Brown turkey with taco seasonings following package directions.
Add kidney beans and cook until beans are heated.
Remove from heat, and drain liquid, let cool to room temperature.
Toss in large bowl with remaining ingredients, adding chips last.
Mix dressing ingredients well.
Serve with salad.
nd toss well.
Serve salad on lettuce. Top with Parmesan
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
nder griller.
Serve with salad or veges.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
ashed Potatoes; add 1/2 Mexican cheese on top of hamburger
Crush chips in bottom of casserole dish to cover bottom.
Add browned taco seasoned hamburger.
In layers, add refried beans, Mexican beans and Ro-Tel.
Add grated cheese to top of this and crush
more chips to cover.
Bake at 350\u00b0 for 20 minutes.
about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place
Layer in a glass large salad bowl: pinto beans, bean sprouts,
Brown meat and onions together; drain well.
Add taco sauce mix, taco sauce, tomato sauce and beans.
Reduce heat and simmer 20 to 30 minutes.
Put chopped lettuce, tomatoes and shredded cheese in a large bowl.
When ready to serve, pour meat mixture over salad.
Mix.
Add Doritos and serve.
Combine lettuce, onion, chili beans and cheese.
Add tomatoes and Fritos just before serving.
Toss salad with dressing.
Yields 20 servings.
Alternating ham and salad olives, press through a meat grinder.
Add enough mayonnaise to moisten.
(Needs to be easy spreading consistency.)
Do not add salt.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
Toss the romaine lettuce, tomato, green onions, avocado, and Cheddar cheese in a large salad bowl until thoroughly combined. Stir in the ranch-style beans. Just before serving, toss salad with the corn chips and Catalina dressing until salad is evenly coated.
Line oblong dish with Fritos.
Spread cooked rice over the Fritos.
Spread chopped onion over the rice.
Spread heated chili over this.
Put shredded lettuce over this.
Add chopped tomatoes over the lettuce.
Serve with Mexican style tomato sauce.
(You may add chili powder and fried ground beef to the chili; this adds so much.)
For a special dish, serve taco flavored Fritos.
Add cheese for topping.
Mix together the avocados, salt, pepper and lemon juice.
Mix the sour cream, taco seasoning mix and mayonnaise or salad dressing.
Mix the green onion, black olives and tomatoes.
In a 13 x 9 x 2-inch dish, layer each each of the following:
bean dip, avocado mix, sour cream mix, green onion mix and top with the cheese.
Serve with Fritos or taco chips.
Makes a lot and keeps well.
Chill beans.
When cold, pour beans into a bowl and rinse with water until sauce is gone.
Drain.
Pour into large bowl the chopped onions, lettuce and tomatoes.
Pour in with the beans. Add grated cheese.
Pour dressing over salad; mix well. Refrigerate for a couple of hours.
When ready to serve, crush the bag of corn chips and stir in the salad.
Shred lettuce.
Chop onions into small pieces.
Rinse chili beans under water and drain.
Combine lettuce, onions, cheese and beans; refrigerate overnight.
Before serving, crush chips.
Add to salad; mix well and top with dressing.
Place each ingredient in a separate bowl and build your own salad.
Serves 10 to 12.
Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
Stir ranch-style dressing and salsa together in a bowl; pour over salad.