Luby’s Mexican Chef Salad
1 lb lean ground beef
1/4 cup chopped onion
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
4 cups gently packed romaine lettuce, cut or torn into bite-sized pieces
1 cup rinsed and drained canned kidney beans
1 cup (4 oz) shredded American cheese
1/2 cup slivered onion
1/4 cup sliced ripe olives
1 bottle (8 oz) Thousand Island dressing
1 to 2 cups tortilla chips, as desired
1/2 cup cherry tomato halves
In 10" skillet, brown ground beef with onion, chili powder, cumin, salt, pepper, and garlic powder. Drain. Cover and refrigerate at least 2 hours.
In large bowl, combine romaine, beans, cheese, onion, and olives. Add 3/4 cup of the ground beef mixture and toss lightly to mix evenly. Drizzle with salad dressing. Garnish with chips, tomatoes, and remaining ground beef mixture.
6 Servings