Super Taco Salad - cooking recipe

Ingredients

1/2 head iceberg lettuce
3 medium ripe tomatoes
1 (15 oz.) can light red kidney beans
1/4 c. diced onions
1 ripe avocado
6 oz. Colby cheese (block, crumbled)
1/2 bag regular nacho chips, crumbled
1 (6 oz.) bottle Catalina dressing

Preparation

Tear lettuce into bite size pieces; drain kidney beans and rinse.
Add to lettuce.
Dice tomatoes, avocado and onion; add to lettuce.
Crumble Colby cheese and add along with Catalina dressing.
Toss well and refrigerate.
Before serving, crumble nacho chips and mix into salad.