Mexican Salad Ole

• avocado dressing
• 1/2 lb. ground beef
• 1/2 lb. chorizo sausage
• 1 (15 oz.) can kidney beans, drained
• 1 cucumber, peeled and diced
• 1 lb. tomatoes, chopped
• 1/2 c. sliced black olives
• 1/2 c. sliced green onions
• 4 oz. Cheddar or Jack cheese
• 8 c. shredded lettuce

1. Prepare avocado dressing; cover and refrigerate.
2. In a 1-quart glass measure or casserole, combine ground beef and sausage.
3. With a wooden spoon, crumble meat.
4. Cook in the microwave oven on 70% power, covered with waxed paper, for 6 to 8 minutes or until meat is no longer pink.
5. Stir once or twice during cooking, crumbling the meat as you stir.
6. Drain well.
7. Set aside while you combine the remaining ingredients for the salad.

avocado dressing, ground beef, chorizo sausage, kidney beans, cucumber, tomatoes, black olives, green onions, cheddar, shredded lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445350 (may not work)