Mexican Chip Salad

Mexican Chip Salad

Made  times
Jamie 1

"Quick and easy salad made with salsa and Catalina dressing. Great way to get the kids to get some extra veggies! Change it up by adding corn, black beans, or tomatoes. This has been a favorite in our home for years."
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20 m servings 381 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
  2. Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
  3. Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.



This is a good easy salad to put together. I mixed the salsa and catalina dressing together and really liked it drizzled over this salad. I used ground chicken in place of the ground beef and ...

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