Mexican Tossed Salad Recipe

• 1/2 pound lean grnd beef
• 1 (8 ounce.) can tomato sauce
• 1/2 envelope (3 tbsp.) dry onion soup mix
• 1 teaspoon chili pwdr
• 1 med. head lettuce, torn into pcs
• 2 med. tomatoes, minced
• 1 avocado, peeled, pitted and minced
• 1/2 c. (2 ounce.) shredded Cheddar cheese
• 1/2 c. prepared taco sauce
• 1 c. coarsely crushed taco chips

1. Crumble grnd beef into 1-qt microwave-safe casserole.
2. Microwave (high) uncovered 2 1/2 to 3 min or possibly till meat is set, stirring once.
3. Stir in tomato sauce, onion soup mix, and chili pwdr.
4. Cover with casserole lid.
5. Microwave (high) 5 to 6 min or possibly till heated through, stirring once.
6. Set aside.
7. Combine lettuce, tomatoes, avocado, cheese and taco sauce in large salad bowl.
8. Toss lightly.
9. Add in hot meat mix; toss lightly.
10. Sprinkle with chips.
11. Serve immediately.
12. Since the salad is best when freshly prepared, add in the hot meat to only which portion needed.
13. Leftover greens and meat can be stored separately for use the following day.
14. Just hot the meat in the microwave before adding to the greens.
15. Hot spicy meat and crisp lettuce combine with garlic fresh vegetables and crunchy chips for a delectable main dish salad.

lean grnd beef, tomato sauce, onion soup, chili pwdr, head lettuce, tomatoes, avocado, cheddar cheese, taco sauce, taco chips

Taken from cookeatshare.com/recipes/mexican-tossed-salad-27144 (may not work)