This Mexican salad recipe makes a hearty dish to be eaten as an entree, appetizer or afternoon lunch. Make the salad in less than one hour and enjoy its many nutritional qualities. You can make the salad with beef, chicken, shrimp or fish. Read on to learn how.
Instructions
1. Brown or cook the meat of your choice. Check that the meat is cooked thoroughly and that no pink remains in the center of the meat. Drain the grease.
2. Wash and chop the head of lettuce and tomatoes. Place them in a large bowl.
3. Drain the juice from the black and green olives. Add them to the large bowl.
4. Dice the onion and add it to the mixture in the bowl.
5. Open the baked beans and wash them in the colander. Drain. Place them into the bowl with the salad.
6. Pour the Frito's into the salad bowl. Another option is to wait until the salad is ready to be eaten and then add the Frito's. This keeps the corn chips crispy until you are ready to eat.
7. Add the meat to the salad.
8. Sprinkle the shredded cheese on top.
9. Toss the salad until mixed thoroughly.
10. Top the salad with the Catalina dressing and serve.
Tags: large bowl, Place them, salad with, them large, them large bowl
