Recipe(tried): Mexican Chef Salad

My Mom served this alot when we were growing up. She and my Dad would host parties where she would serve this salad, Mexican Spoon Bread and tamales from a local tamale maker. I remember going to bed and listening to my parents and their friends talking and laughing, it was a very comforting way to drift off to sleep. Now, as a grown up, one of my favortie sounds is friends and relatives enjoying themselves at a party in our home. Sometimes I will find an excuse to go outside in the evening so I can look back at our house all lit up with light and love and listen to everyone enjoying themselves.

MEXICAN CHEF SALAD

1 onion
4 tomatoes
1 head iceberg lettuce
4 ounces Longhorn or Colby Cheddar cheese, grated
1 medium bag of plain Dorito tortilla chips, crushed slightly
1 lb ground beef
2 cans drained red kidney beans
1/4 teaspoon salt
1 large ripe avacado, optional
Whole tortilla chips, avacado and tomato for garnish, if desired

Chop onions and tomatoes. Place in a large bowl with lettuce that has been torn up. Mix in the cheese and crushed Doritos. Reserve.

Brown ground beef, drain off fat, stir in drained kidney beans and salt. Cook over medium heat 10 minutes. Add to cold salad.

Peel and slice avacado and mix with salad. Top with garnishes if desired. Serve pronto!

Mom always served this with salsa and other dressings on the side.