Mexican Salad - cooking recipe

Ingredients

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

Preparation

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