Mexican Chef Salad

Here is a salad we love to make in the summer! Very satisfying yet not too heavy. Serve as a main dish salad with cold glasses of Ice Tea.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  head lettuce
• 1  onion, chopped
• 4  large  ripe tomatoes, peeled and chopped
• 4  ounces cheddar cheese, freshly grated
• 1 (8 ounce) bag tortilla chips, crushed
• 1  lb ground beef
• 1  packet  taco seasoning
• 1 (15 ounce) can red kidney beans
• 1  cup  thousand island dressing, mixed with
•  hot sauce, to taste (depending on how hot you like it 1 ripe avocado (for garnish)
•  lemon juice

Directions

1. Tear lettuce into bite-size pieces.
2. Add cheese and toss.
3. Place in a large bowl along with onion and tomatoes.
4. Toss avacado with teaspoon of lemon juice.
5. (this prevents it from turning brown) Brown the ground beef with taco seasoning according to package directions Add kidney beans and heat thoroughly.
6. Let cool slightly meat and bean mixture and combine with cold salad.
7. Add tortilla chips last (so they will not get soggy).
8. Toss with Thousand Island dressing and garnish with Avacado.