Ingredients
1 pound ground beef
½ teaspoon salt
1 can (15 or 16 oz) kidney beans, rinsed, drained and dried on paper towels
1 medium head iceberg lettuce, torn in pieces
2 medium tomatoes, chopped (2 cups)
1 medium onion, chopped
½ avocado, chopped (about 1 cup)
1 cup shredded cheddar cheese
2 cups coarsely crushed taco-flavored tortilla chips (about half a 5 ½ ouce package)
¼ cup creamy French salad dressing
Directions
In medium skillet brown beef, stirring to keep crumbly. Drain off excess fat. Add salt and kidney beans and simmer uncovered 15 minutes.
In large bowl combine vegetables and cheese. Add taco chips, salad dressing and hot meat mixture. Toss gently. Serve at once.
Serves 6 to 8