1 lb. ground beef
1 sm. onion, chopped
16 oz. can kidney beans, drained
1 clove garlic, minced
1/2 - 1 tsp. chili powder
Italian dressing
Dash pepper
Head lettuce, shredded
1 lg. tomato, diced
4 oz. sharp cheddar cheese, grated
1 bag taco flavor chips, crumbled
Avocado, sliced

Saute ground beef, onion, garlic and seasonings until cooked. Add drained kidney beans and heat. In large salad bowl, make a nest of the shredded lettuce and sprinkle on diced tomato. Layer, in order, the warm bean mixture, cheese and crumbled taco chips. Add slices of avocado around edge, if desired. Serve immediately by pouring Italian dressing over the top and dishing up layered portions of the salad. Pass additional dressing and taco chips. Do not toss this salad. Serves 8.