Tag Archives: avacado

Mexican Salad

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Here is a salad that is a meal in itself! It has good tastes of Mexico, with avocado, tomato, ripe olives, and corn chips. You will need to add nothing in order to have a full meal, either for the gang, or for the solo self.

The first time I made this salad was for a pot-luck lunch; I finished adding the corn chips and dressing and tossing the salad to get the flavors all the way through it. I left for a few minutes, and when I came back, it was all gone- however most of the casseroles that had been brought still were available. That demonstrates how good the salad is, and how well-liked it is as a meal.

You will want a large bowl in which to combine all the ingredients. I use a container that is about 50 cups- and it is over half full when I start tossing the ingredients to get them all mixed. The large size of the container ensures that pieces of the salad are not escaping when I toss it with extra vigor.

Mexican Salad

( Evelyn Sheehan, 1975)

  • 1 1/2 lb. ground beef
  • 1 head iceberg lettuce
  • 2 tomatoes
  • 1 avacado
  • 1 red onion
  • 1 can (16 oz.) red kidney beans, drained and rinsed
  • 1 lb. cheddar cheese, grated
  • 1 cup black ripe olives, sliced
  • 1 bag Fritos (11 oz) broken up
  • 1 bottle Kraft Catalina salad dressing

Brown and drain the beef.

Cut up and put in large bowl the lettuce, tomatoes, avacado and onion. Add beans, cheese, olives, the drained meat and Fritos. Toss all with Kraft Catalina dressing. Serve with hot salsa if desired.


When processing the tomatoes, I seed and juice them before chopping them for the salad.

If you plan to have some of the salad left over for another time, then I recommend NOT putting the corn chips and dressing on the salad when you make it, but instead, adding the chips and dressing after the salad is plated. The salad is good for a couple days, but the dressing will speed the welting process, and the chips will get soggy and not provide their crunch.

It seems as if nothing stays the same in the marketplace; there once was only one type of Frito corn chips- now there are multiple variations. I get what is known as the Original. And inflation has reduced the size of the package from the 11 ounces it once was to 10 ΒΌ ounces. I forgot to check, but I suspect the 16 oz. can of beans is now less than that amount, too.

Likewise, the single kind of Kraft Catalina dressing has expanded into multiple varieties; I get what is now known as Kraft Catalina Classic Anything Dressing.