Family Recipes: Maya's Mexican Chef Salad

If you’ve got the mains covered, but you’re looking to add a new spin to your holiday sides and desserts, take a jaunt down memory lane with this series featuring three of Team East Fork’s favorite family holiday recipes.

Maya's Mexican Chef Salad

Jenny Hassler, Director of People and Finance

When my parents were first married, they lived in student housing in a studio apartment with no kitchen facilities. They used a hot plate to make everything, on an extreme budget. This was a regular dish they ate. My mom served it at least twice a month while I was growing up and it remains a nostalgic favorite. These days I would substitute chorizo for the ground beef, and swap black beans in for the kidney beans.

Serves 6

Ingredients:

• 1 medium onion
• 4 tomatoes
• 1 head lettuce
• 4 oz diced American or grated cheddar cheese
• 8 oz thousand island or french dressing
• to taste hot taco sauce
• 1 bag tortilla chips
• 1 avocado, large
• 1 lb ground beef
• 1 can (15 oz) red kidney beans, drained
• 1/4 tsp salt
• Chop onion, tomatoes, lettuce
  

Directions:

1. Toss onions, tomatoes and lettuce with cheese, salad dressing, hot sauce
2. Crunch up and add tortilla chips
3. Slice and add avocado
4. Brown ground beef, pour off grease, add drained kidney beans, salt. Simmer 10 minutes and mix into cold salad
5. Serve it in a Mixing Bowl! Pair with Wooden Salad Bowls, Greek Pepper Mill, and Velasca Calices.

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