1/2 lb. lean ground beef
1 (8 oz.) can tomato sauce
1/2 envelope (3 tbsp.) dry onion soup mix
1 tsp. chili powder
1 med. head lettuce, torn into pieces
2 med. tomatoes, chopped
1 avocado, peeled, pitted and chopped
1/2 c. (2 oz.) shredded Cheddar cheese
1/2 c. prepared taco sauce
1 c. coarsely crushed taco chips

Crumble ground beef into 1-quart microwave-safe casserole. Microwave (high) uncovered 2 1/2 to 3 minutes or until meat is set, stirring once. Stir in tomato sauce, onion soup mix, and chili powder. Cover with casserole lid.

Microwave (high) 5 to 6 minutes or until heated through, stirring once. Set aside.

Combine lettuce, tomatoes, avocado, cheese and taco sauce in large salad bowl. Toss lightly. Add warm meat mixture; toss lightly. Sprinkle with chips. Serve immediately.

Since the salad is best when freshly prepared, add the warm meat to only that portion needed. Leftover greens and meat can be stored separately for use the following day. Just warm the meat in the microwave before adding to the greens.

Warm spicy meat and crisp lettuce combine with garlic fresh vegetables and crunchy chips for a delectable main dish salad.