Mexican Chef Salad - cooking recipe

Ingredients

1 onion, chopped
4 tomatoes, chopped
1 head lettuce, chopped
4 oz. grated cheddar cheese
8 oz. creamy french dressing
1 large bag tortilla chips, crunched
1 large avocado
2 lb. ground round
15 oz. can of kidney beans, drained
1/4 tsp. salt

Preparation

Toss first 5 ingredients together, add tortilla chips and toss. Slice and add avocado.
Brown meat, add beans and salt; simmer for 10 minutes.
Mix with cold salad, decorate with tortilla chips, avocado and tomatoes slices.