Corn River Taco Salad

I found this on the bag of store-brand corn chips.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  head iceberg lettuce (chopped)
• 1  avocado, peeled and sliced
• 2  tomatoes, wedged
• 1  sweet onion (chopped)
• 1  can kidney bean (drained)
• 1  lb ground beef
• 1  tablespoon cumin
• 1  cup mayonnaise
• 3⁄4 cup salsa
• 1  cup  crushed  corn chips
•  mild cheddar cheese

Directions

1. In a large bowl, mix together lettuce, avocado, tomatoes and onion.
2. In skillet, brown ground beef and drain off excess fat; mix in cumin and kidney beans.
3. Toss this gently into the salad mixture.
4. Dressing: In a small bowl, mix the mayonnaise with the salsa.
5. Add dressing, grated cheddar cheese and crushed corn chips to the salad mixture and toss gently.