1 lb. ground beef
1 med. onion, chopped
1 (15 oz.) can kidney beans, undrained
1 (8 oz.) can tomato sauce
1 (1 1/4 oz.) pkg. taco seasoning mix
1/2 med. head lettuce, torn into bite-sized pieces
2 med. tomatoes, cut into wedges
1/2 med. green pepper, cut into strips
1/2 c. shredded Monterey Jack cheese & 1/2 c. shredded cheddar cheese or 1 c. of just 1 of the cheeses
1/2 (6 oz.) pkg. coarsely broken corn chips (place bag on counter & gently crush)
1 med. avocado, cut into wedges (opt.)
4 green onions, chopped (opt.)

Brown ground beef and onion. Drain if necessary. Stir in the beans, tomato sauce and taco seasoning mix. Cover and simmer 10 to 15 minutes or until thick and bubbly. While the meat is cooking, combine the salad vegetables in one large bowl or individual bowls. Spoon meat mixture over the vegetables and top with cheese and corn chips. Mix lightly and serve immediately. Garnish with avocado wedges and green onions. For a change you can use taco or nacho cheese flavored chips.