Mexican Salad

• tortilla chips, broken
• shredded lettuce
• diced tomato
• chopped onion
• avocados
• Longhorn cheese, grated
• enchilada sauce (canned)
• ground beef (1.7 lb. ground beef to 1 can enchilada sauce)
• 1 can Ranch Style beans
• 1 lb. ground beef
• 1 (15 oz.) can kidney beans, drained
• 1/2 tsp. seasoned salt
• 1 tsp. chili powder or to taste
• 1 large red onion, sliced into rings
• 1 green pepper, cut into strips
• 4 tomatoes, cut into chunks
• 1 head iceberg lettuce
• 1/2 lb. Cheddar cheese, grated
• 2 large avocados, sliced
• 4 stalks celery, sliced
• 1 (8 oz.) bottle French dressing
• 1/2 tsp. Tabasco or to taste
• 1 pkg. taco flavored tortilla chips, coarsely crushed

1. Brown ground beef; drain and add kidney beans, chili powder and salt.
2. Simmer 10 to 15 minutes.
3. Toss remaining salad ingredients with dressing, adding tortilla chips last.
4. Mix in hot meat mixture and serve immediately.
5. "Expect raves!"

tortilla chips, shredded lettuce, tomato, onion, avocados, cheese, enchilada sauce, ground beef, beans, ground beef, kidney beans, salt, chili powder, red onion, green pepper, tomatoes, cheddar cheese, avocados, stalks celery, taco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396802 (may not work)