Luncheon Tostada Salad

• 1 lb. ground beef or turkey
• 1 pkg. taco seasoning mix
• 3/4 c. water
• 3/4 tsp. seasoned salt
• 1 (14 oz.) can red kidney beans, drained
• 4 tomatoes, cut in wedges
• 1 avocado
• 1 (6 to 8 oz.) pkg. tortilla chips
• 1 head lettuce, torn in small pieces
• 4 oz. grated Cheddar cheese
• 1 c. chopped onion
• Mexican dressing

1. Brown meat.
2. Drain fat.
3. Add taco seasoning and water; add seasoned salt and beans.
4. Bring to a boil, reduce heat, cover and simmer 10 minutes. Reserve some tomato wedges, avocado slices and tortilla chips for garnish.
5. Combine all ingredients in a large salad bowl; add hot meat mixture and toss lightly.
6. Garnish with reserved tomatoes, avocados and chips.
7. Salad is best served immediately.
8. Serves 6 to 8 people.

ground beef, taco seasoning mix, water, salt, red kidney beans, tomatoes, avocado, tortilla chips, head lettuce, cheddar cheese, onion, dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793450 (may not work)