Mexican Chef Salad

• 1 medium onion, chopped
• 4 medium tomatoes, sliced
• 1 head lettuce, shredded
• 4 oz. Cheddar cheese, grated
• 1 (8 oz.) bottle Catalina dressing
• Tabasco sauce to taste
• 1 (6 1/4 oz.) bag Doritos
• 1 large avocado, sliced
• 1 lb. ground beef
• 1 (15 oz.) can drained kidney beans
• 1/4 tsp. salt
• chili powder to taste (optional)

1. Place onion, tomatoes and lettuce in a large salad bowl.
2. Toss in cheese.
3. Toss again with dressing and Tabasco sauce.
4. Remove 10 to 12 whole Doritos from bag and crush remaining chips into small pieces.
5. Add crushed chips to salad.
6. Reserve a few slices of avocado and add remaining slices to salad.
7. Brown meat; drain off grease and toss with beans, salt and chili powder.
8. Simmer 10 minutes, then add hot to salad and toss.
9. Decorate top of salad with whole Dorito chips and avocado slices.
10. Some large tomato slices may also be used.
11. Serve immediately.
12. Good for supper as a main dish.
13. Serve with hot buttered flour tortillas rolled up into tubes to be eaten like rolls.
14. Serves 6 as main dish or 12 as salad course.

onion, tomatoes, head lettuce, cheddar cheese, dressing, tabasco sauce, doritos, avocado, ground beef, kidney beans, salt, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826071 (may not work)