Luncheon Tostada Salad - cooking recipe

Ingredients

1 lb. ground beef or turkey
1 pkg. taco seasoning mix
3/4 c. water
3/4 tsp. seasoned salt
1 (14 oz.) can red kidney beans, drained
4 tomatoes, cut in wedges
1 avocado
1 (6 to 8 oz.) pkg. tortilla chips
1 head lettuce, torn in small pieces
4 oz. grated Cheddar cheese
1 c. chopped onion
Mexican dressing

Preparation

Brown meat.
Drain fat.
Add taco seasoning and water; add seasoned salt and beans.
Bring to a boil, reduce heat, cover and simmer 10 minutes. Reserve some tomato wedges, avocado slices and tortilla chips for garnish.
Combine all ingredients in a large salad bowl; add hot meat mixture and toss lightly.
Garnish with reserved tomatoes, avocados and chips.
Salad is best served immediately.
Serves 6 to 8 people.