Taco Salad - cooking recipe

Ingredients

4 oz. cooked ground beef, crumbled and chilled
2 oz. drained red kidney beans
1 very ripe tomato, diced
3 Tbsp. lemon juice
2 Tbsp. diced onions
2 tsp. olive oil
1/8 tsp. salt, chili powder and ground cumin
1 to 2 drops hot sauce
4 iceberg lettuce leaves
1 oz. cheese, shredded
2 taco shells, broken into pieces
1/4 c. sour cream

Preparation

In 1-quart bowl combine all ingredients except lettuce, cheese and taco shells.
Cover and refrigerate until ready to serve (at least for 30 minutes).