Taco Salad - cooking recipe

Ingredients

1 lb. ground beef
1 (15 3/4 oz.) c. kidney beans, undrained
1 c. Mexican salsa
2 1/2 c. tortilla chips, crushed
5 c. head lettuce
1 small tomato, chopped
1/2 c. sliced black olives
1 1/4 c. shredded Cheddar cheese
1/3 c. guacamole
1 c. western dressing
1/4 c. sour cream

Preparation

Brown ground beef and drain.
Add kidney beans and salsa. Continue cooking, uncovered, over medium heat for 20 minutes or until all liquid is absorbed.
Place 1/2 cup tortilla chips on one side of salad bowl and 1 cup of lettuce on other side.
Top with 1/2 cup meat mixture.
Sprinkle salad with tomatoes, olives and shredded cheese.
Top each with 1 tablespoon of guacamole.