Taco Salad

• 1 lb. ground beef
• 4 oz. Cheddar cheese
• 3/4 c. water
• 1 can (14 oz.) red kidney beans, drained
• 3 tomatoes, cut into wedges or 15 cherry tomatoes
• 1 avocado, cut in thin slices
• 1 envelope taco seasoning mix
• 1 pkg. (6 1/4 oz.) tortilla chips
• 1 c. chopped onion
• 1/2 can (2 oz.) sliced ripe olives
• 1 head lettuce
• green chili salsa
• 3/4 tsp. seasoned salt

1. Brown the ground beef; cook onions with meat.
2. Drain fat.
3. Add taco seasoning; mix water, seasoned salt and beans.
4. Cover; simmer for 10 minutes.
5. Reserve some of the tomato wedges, avocado slice and tortilla chips for use as a garnish.
6. Just before serving, toss ground beef mixture with other ingredients.
7. Garnish with reserved tomatoes, avocado and tortilla chips.
8. The salad is best served immediately.
9. Makes 6 to 8 servings.

ground beef, cheddar cheese, water, red kidney beans, tomatoes, avocado, taco, tortilla chips, onion, olives, head lettuce, green chili salsa, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048194 (may not work)