Taco Salad - cooking recipe

Ingredients

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

Preparation

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