Mexican Salad(Microwave)

• 1 lb. ground round
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic
• 1 can kidney beans (1 lb.), drained
• 1/2 head lettuce
• 1 large fresh tomato, cubed
• 1 avocado, cubed
• 2 green onions, sliced
• 1/2 c. shredded cheese
• any cream dressing to taste
• 1/2 c. taco flavored chips, crushed
• taco or Tabasco sauce (optional)

1. Spread meat evenly in 2-quart glass casserole.
2. Cook, uncovered, 4 minutes, stirring once, and drain.
3. Sprinkle with salt, pepper and garlic powder.
4. Add drained beans.
5. Cook 3 minutes.
6. Toss together in salad bowl the lettuce, tomato, avocado, green onions and cheese.
7. Add enough dressing to coat well.
8. Toss in chips and hot meat mixture.
9. Sprinkle with taco or Tabasco sauce.

ground round, salt, pepper, garlic, kidney beans, head lettuce, tomato, avocado, green onions, shredded cheese, cream dressing, taco, taco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448897 (may not work)