Mexican (Taco) Salad

• 1 lb. hamburg
• 1 pkg. taco seasoning mix
• 1 head lettuce
• 1 medium onion
• 2 ripe (large) tomatoes
• 1 ripe avocado (optional)
• 1 can drained kidney beans, black beans or chili beans
• 2 c. grated cheese
• 1 bag crushed taco chips
• 1 bottle Thousand Island salad dressing (this can be the lite or regular)
• sour cream
• salsa
• extra taco chips
• extra grated cheese

1. Brown the hamburg. Drain grease and add the taco seasoning according to directions (as if you were making tacos).
2. While hamburg is simmering, chop the lettuce, onion, tomatoes and avocado.
3. Put in a very large pan (I recommend something along the size of a small lobster pot).
4. Add to this the beans, cheese and chips.
5. Add the cooked hamburg that has been simmering in the taco seasoning.
6. Finally add the salad dressing. Mix all of the ingredients and serve immediately. Serve with sour cream, salsa, extra taco chips and extra grated cheese.
7. Can be eaten cold the next day or heated in the microwave; only remember that the taco chips will not be "crunchy."

hamburg, taco seasoning mix, head lettuce, onion, tomatoes, avocado, kidney beans, grated cheese, taco chips, salad dressing, sour cream, salsa, extra taco chips, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275518 (may not work)