Taco Salad

• 1 egg
• 1/2 c. fresh onion
• 3 to 5 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 lb. lean ground beef
• 1 (8 oz.) can red kidney beans
• 1 (8 oz.) bottle taco sauce
• 2 small tomatoes
• 4 c. torn mixed salad greens
• 1/2 c. shredded Cheddar cheese
• plain tortilla chips

1. In a large bowl, use fork to slightly beat egg.
2. Add onion. If desired, stir in chili powder, then stir in salt and pepper. Add meat.
3. Mix together.
4. In large skillet, cook meat over high heat until beef is brown, then drain off fat.
5. While meat is cooking, drain beans, then stir beans and taco sauce into the cooked meat.
6. Bring to boiling, then reduce heat.
7. Cover and simmer for 3 minutes.
8. While mixture is simmering, cut each tomato into 8 wedges.
9. Place salad greens on large salad plates. Spoon warm meat mixture on top of greens.
10. Sprinkle cheese. Arrange tomatoes and chips around outer edges of plate.
11. If desired, serve with avocado dip, sour cream or salsa.
12. Makes 2 servings.

egg, fresh onion, chili powder, salt, pepper, lean ground beef, red kidney beans, taco sauce, tomatoes, cheddar cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359631 (may not work)