Mexican Chef Salad


Mexican Chef Salad

My grandmother, Harriett Dugger; aunt, Janice Dugger; shared by aunt, Penny D. Leibner


  • 1 head iceberg lettuce chopped
  • 8 oz. 1000 Island dressing
  • 1 onion chopped
  • Doritos corn chips crushed
  • 4 oz. cheddar cheese shredded
  • 4 tomatoes chopped
  • 1 lb. ground beef taco sauce
  • 1 15 oz can kidney beans, drained


  • In a large bowl, mix lettuce, onion and cheese.
  • Brown and drain beef. Add beans to meat and simmer for 10 minutes.
  • Toss meat mixture into lettuce mixture. Add dressing. Mix well.
  • Add tomatoes and corn chips, toss lightly. Serve immediately with taco sauce.


After years of making this type of salad, I have veered from the original recipe. I
typically use half the meat and double the beans. The 1000 Island dressing is delicious in
this recipe but other dressings, bottled and homemade, may be substituted. Try Ranch
dressing or Honey Mustard. I serve this at room temperature or cold, not hot. The lettuce
and chips are added right before serving.

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