Mexican Chef Salad - cooking recipe

Ingredients

1 lb. ground beef
1 (15 oz.) can kidney beans, drained
1 (1 1/4 oz.) pkg. taco seasoning mix
1/4 tsp. salt
1 onion
4 tomatoes
4 oz. Cheddar cheese, grated
8 oz. Italian dressing
hot sauce to taste
1 large avocado
1 (12 oz.) bag tortilla chips
tomato and avocado slices for garnish

Preparation

Brown ground beef; drain.
Add kidney beans, taco mix and salt; simmer 10 minutes.
Chop onion, tomatoes and lettuce.
Toss with cheese, Italian dressing and hot sauce.
Slice and add avocado. Add hot ground beef mixture to salad.
Break tortilla chips and add to salad.
Decorate with extra tortilla chips, avocado and tomato slices.
Serve pronto!