Mexican Chef Salad

• 1 small to medium onion, chopped
• 2 to 4 tomatoes, chopped
• 1 head lettuce, torn into bite-size pieces
• 1 c. cheddar or American cheese, shredded
• 1 c. French or Thousand Island dressing
• hot sauce to taste
• 1 large avocado
• 1 lb. ground beef
• 1 (15 oz.) can kidney beans, drained
• 1 (6 oz.) bag Dorito tortilla chips
• 1 (15 oz.) can kidney beans, drained
• 1/4 tsp. salt

1. Mix together lettuce, onion and tomatoes.
2. Toss with cheese, dressing and hot sauce to taste.
3. Peel and slice avocado into salad mixture.
4. Brown ground beef; add drained kidney beans and salt, simmer for 10 minutes.
5. Mix into cold salad.
6. Decorate with extra chips, avocado and tomato.
7. Makes 6 to 8 servings.

onion, tomatoes, head lettuce, cheddar, hot sauce, avocado, ground beef, kidney beans, tortilla chips, kidney beans, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50730 (may not work)