Mexican Chef Salad - cooking recipe

Ingredients

1 onion, chopped
4 tomatoes, diced
1 head lettuce, chopped
4-ounces cheddar cheese, grated
8-ounces Thousand Island or Catalina dressing
1 medium bag tortilla chips, crumbled
1 large avocado, sliced
1/ teaspoon salt
1-15 ounce can kidney beans drained
1 pound ground beef, browned and drained

Preparation

Toss onion, tomatoes, and lettuce with cheese and salad dressing.
Add tortilla chips and avocado.\tAdd salt and beans to browned meat; simmer for 10 minutes.
Add to salad.
Garnish with tortilla chips, avocado and tomato slices.\tServes 10-12.