Mexican Chef Salad

Ingredients

• 1 pound(s) ground beef
• 1/2 cup(s) Onion Chopped
• 15 ounce(s) Can kidney beans Drained
• 1 tablespoon(s) Chili powder
• 2 can(s) 4oz taco sauce
• 1/2 cup(s) Italian salad dressing
• 6 cup(s) Iceberg lettuce Torn
• 3 1/2 cup(s) Romaine lettuce Torn
• 1/2 cup(s) Green onions with tops Sliced
• 7 1/2 ounce(s) Package tortilla chips
• 1 Large tomato Chopped
• 4 ounce(s) Sharp cheddar cheese Shredded
• 1 Small avocado Sliced & coated with lemon juice

Preparation

1. Cook beef and onion in a large skillet until meat is browned, stirring to crumble meat. Drain. Stir in beans and chili powder; cook, uncovered, until thoroughly heated. Remove from heat; stir in taco sauce and salad dressing. Cool slightly.
2. Combine lettuce and green onions; place in a large bowl. Crush chips, reserving several whole ones for a garnish. Place chips on each serving plate, layer the lettuce, meat mixture, avocado, tomatoes and sprinkle with cheese.