Tex-Mex Chef Salad Stack
1 16 oz can pinto beans, rinsed and drained
1 1/2 c diced cooked Turkey or Chicken
3/4 c sliced celery
1/4 c Miracle Whip
1/4 c sour cream
1/3 c picante sauce
3/4 t ground cumin
6 c loosely packed torn spinach or leaf lettuce
1 c thinly sliced red onion rings
1 sm cucumber, sliced and halved (about 1 cup)
1 med. tomato
1 c coarsely crushed corn chips
Combine beans, turkey or chicken, and celery in large bowl. Combine Miracle Whip, sour cream, picante sauce and cumin. Mix well. Pour the creamy mixture over the bean mixture; mix well.
Place 3 cups of spinach or leaf lettuce in bottom of large bowl. Layer half of turkey or chicken mixture, red onion rings, cucumber slices, remaining spinach or leaf lettuce and the remaining turkey or chicken mixture.
Chill until serving time. Top with tomato and corn chips.
Serve with additional Picante Sauce.
Makes 6 servings.