<?xml version="1.0" encoding="UTF-8"?>
<rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:taxo="http://purl.org/rss/1.0/modules/taxonomy/" version="2.0">
  <channel>
    <title>topic Mexican Chef Salad in Recipes</title>
    <link>https://community.qvc.com/t5/Recipes/Mexican-Chef-Salad/m-p/162309#M4180</link>
    <description>&lt;P&gt;&lt;SPAN style="text-decoration: underline;"&gt;&lt;STRONG&gt;Mexican Chef Salad&lt;/STRONG&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt;1/4 of a medium size onion&lt;/P&gt; &lt;P&gt;4 tomatoes&lt;/P&gt; &lt;P&gt;1 head lettuce&lt;/P&gt; &lt;P&gt;1 can black olives....drained&lt;/P&gt; &lt;P&gt;1 pound LEAN ground beef&lt;/P&gt; &lt;P&gt;1  15 ounce can kidney beans...drained&lt;/P&gt; &lt;P&gt;8 ounces salad dressing....(french, vinaigrette, &lt;STRONG&gt;OR&lt;/STRONG&gt; thousand island)&lt;/P&gt; &lt;P&gt;dash Tabasco&lt;/P&gt; &lt;P&gt;6-8 ounces cheddar cheese.....grated&lt;/P&gt; &lt;P&gt;1  8 ounce bag tortilla chips...reserve a few for garnis1 avocado....sliced&lt;/P&gt; &lt;P&gt;Chop onion, tomatoes, lettuce and olives. Set aside.Brown ground beef. Drain. Add kidney beans. Simmer 10 minutes. Cool. Add Tabasco to salad dressing. When ready to serve, combine salad; meat mixture, cheese, and tortilla chips. Garnish with sliced avocado and reserved tortilla chips.&lt;/P&gt; &lt;P&gt;*****Great served with Margueritas!*****&lt;/P&gt;</description>
    <pubDate>Sat, 04 Feb 2012 03:45:11 GMT</pubDate>
    <dc:creator>LilBitMissty</dc:creator>
    <dc:date>2012-02-04T03:45:11Z</dc:date>
    <item>
      <title>Mexican Chef Salad</title>
      <link>https://community.qvc.com/t5/Recipes/Mexican-Chef-Salad/m-p/162309#M4180</link>
      <description>&lt;P&gt;&lt;SPAN style="text-decoration: underline;"&gt;&lt;STRONG&gt;Mexican Chef Salad&lt;/STRONG&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt;1/4 of a medium size onion&lt;/P&gt; &lt;P&gt;4 tomatoes&lt;/P&gt; &lt;P&gt;1 head lettuce&lt;/P&gt; &lt;P&gt;1 can black olives....drained&lt;/P&gt; &lt;P&gt;1 pound LEAN ground beef&lt;/P&gt; &lt;P&gt;1  15 ounce can kidney beans...drained&lt;/P&gt; &lt;P&gt;8 ounces salad dressing....(french, vinaigrette, &lt;STRONG&gt;OR&lt;/STRONG&gt; thousand island)&lt;/P&gt; &lt;P&gt;dash Tabasco&lt;/P&gt; &lt;P&gt;6-8 ounces cheddar cheese.....grated&lt;/P&gt; &lt;P&gt;1  8 ounce bag tortilla chips...reserve a few for garnis1 avocado....sliced&lt;/P&gt; &lt;P&gt;Chop onion, tomatoes, lettuce and olives. Set aside.Brown ground beef. Drain. Add kidney beans. Simmer 10 minutes. Cool. Add Tabasco to salad dressing. When ready to serve, combine salad; meat mixture, cheese, and tortilla chips. Garnish with sliced avocado and reserved tortilla chips.&lt;/P&gt; &lt;P&gt;*****Great served with Margueritas!*****&lt;/P&gt;</description>
      <pubDate>Sat, 04 Feb 2012 03:45:11 GMT</pubDate>
      <guid>https://community.qvc.com/t5/Recipes/Mexican-Chef-Salad/m-p/162309#M4180</guid>
      <dc:creator>LilBitMissty</dc:creator>
      <dc:date>2012-02-04T03:45:11Z</dc:date>
    </item>
  </channel>
</rss>

