2 lb. lean ground beef
1 medium sized Spanish onion, finely chopped
3 cans condensed tomato soup (do not add water)
1 can El Pato sauce
1 c. uncooked rice
1 bag regular Fritos
lettuce, thinly sliced
fresh tomato, sliced
avocado, cubed
1 1/2 c. grated Colby/Monterey Jack cheese

Steam the rice in 2 cups water. Brown the ground beef; drain off the juice. Add the chopped onion and cook over low heat until clear. Add the tomato soup, the El Pato sauce and the cooked rice. Salt to taste. Simmer on low for 45 minutes.

Serve the meat and rice mixture hot on a dinner plate over a layer of Fritos. Top with cheese; add the lettuce, tomato and avocado. You may have extra salsa on the table for taste or Tapatio sauce for those who like it with more bite. Enjoy.