Tex-Mex salad

      1 ea Onion, chopped
      4 ea Tomatoes, chopped
      1 ea Head lettuce, chopped
  1 1/4 c  Cheddar cheese, grated
    3/4 c  Italian dressing
      1 lb Ground beef or chicken
      1 cn 15 oz kidney beans, drained
    1/4 ts Mixed vegetable seasoning
      1 ea Bag tortilla chips, crushed
      1 ea Large avocado, sliced
      1 cn 7 1/2 oz plain black (opt)

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired. Serves 4


Yield: 4 Servings