Mexican Salad - cooking recipe

Ingredients

1 medium onion
4 tomatoes
1 head lettuce
1/4 lb. grated Cheddar cheese
1 (8 oz.) bottle French, 1000 Island dressing
hot sauce
1 pkg. (6 oz.) corn chips, crushed
1 large ripe avocado, sliced
1 lb. ground beef
1 can (15 oz.) kidney beans, drained
1/4 tsp. salt

Preparation

Chop onion, tomatoes and lettuce.
Toss with grated cheese, dressing and hot sauce to taste.
Add corn chips and avocado. Brown ground beef and drain.
Add kidney beans and salt, simmer 10 minutes and mix into cold salad.
Decorate with extra chips, avocado and tomato if desired.
Serve immediately.
Makes 6 servings.