Taco Salad

• 1# lean ground beef. Can substitute chicken breasts cubed.
• 4 Tortillas
• 1 cubed ripe avocado.
• 1 4-5 " peeled and cubed tomato
• drained.
• 1 Cup diced sweet onion, Walla Walla or Vidalia
• 1 cup cubbed red or green sweet pepper.
• 2 cup Shredded Lite cheddar cheese
• 1-16 oz jar Salsa, (use Safeway Peach-Pineapple}
• 8 Large green leaf lettuce torn into bite size pieces.i can Kidney beans 15.5 oz

1. Cook beef or chicken in fry pan, drain any fat from pan.
2. set aside.Drain Kidney beans
3. Line cool tortillas with lettuce leaaves.
4. Layer Kidney beans in each shell
5. Sprinkle avocado, tomato and onion in each shell.
6. Put 2 TBSP salsa in each shell
7. Layer 1/4 cup sweet peppers and cheddar cheese. Top with more salsa then top off with any remaining cheese. Serve extra salsa on the side to be added as liked.

lean ground beef, tortillas, avocado, tomato, sweet onion, cubbed red, cheddar cheese, salsa, green leaf

Taken from www.epicurious.com/recipes/member/views/taco-salad-1206434 (may not work)