2 1/2 cup Corn chips
1/2 Head iceberg lettuce, torn
1 cup Shredded Mexican or cheddar cheese
1 can (15 oz.) pinto beans, rinsed and drained
1 small Tomato, seeded and diced
1/2 cup Salad dressing of your choice
2 tbsp Sliced green onions
2 tbsp Chopped green chilies
1 small Avocado, peeled and sliced
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In a serving bowl or platter, toss chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately. Yield 6-8 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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