Mexican Chef Salad - cooking recipe

Ingredients

1 small to medium onion, chopped
2 to 4 tomatoes, chopped
1 head lettuce, torn into bite-size pieces
1 c. cheddar or American cheese, shredded
1 c. French or Thousand Island dressing
hot sauce to taste
1 large avocado
1 lb. ground beef
1 (15 oz.) can kidney beans, drained
1 (6 oz.) bag Dorito tortilla chips
1 (15 oz.) can kidney beans, drained
1/4 tsp. salt

Preparation

Mix together lettuce, onion and tomatoes.
Toss with cheese, dressing and hot sauce to taste.
Peel and slice avocado into salad mixture.
Brown ground beef; add drained kidney beans and salt, simmer for 10 minutes.
Mix into cold salad.
Decorate with extra chips, avocado and tomato.
Makes 6 to 8 servings.