Frozen avocado dip (opt.)
1 (8 oz.) pkg. plain, chili or Italian seasoned frozen make ahead meat mixture
1 tbsp. cooking oil
1 (8 oz.) can red kidney beans
1 (8 oz.) bottle taco sauce
2 sm. tomatoes
4 c. torn mixed salad greens
1/2 c. shredded cheddar cheese (2 oz.)
Plain tortilla chips or corn chips
Dairy sour cream (opt.)
Salsa (opt.)

The night before, if serving avocado dip, plate it in the refrigerator to thaw. Thaw meat.

For meat mixture, if using turkey, preheat a large skillet over high heat and add cooking oil. (If using beef, omit preheating and the oil.) Break the thawed meat into large pieces while adding it to the skillet. Cook meat over high heat until turkey is no longer pink or beef is brown, then drain off fat.

While meat is cooking drain beans. Then stir beans and taco sauce into the cooked meat. Bring to boiling, then reduce heat. Cover and simmer for 3 minutes.

While mixture is simmering, cut each tomato into 8 wedges. Place salad greens on large salad plates. Spoon warm meat mixture on top of greens. Sprinkle with cheese. Arrange tomatoes and chips around outer edges of the plates. If desired, serve with avocado dip, sour cream and salsa. Makes 2 servings.

To Micro-Cook: Prepare taco salads as above, except cook meat in microwave oven. Place meat in a 1 quart microwave safe casserole. Cover. Micro-cook on 100% power (high) for 3 to 5 minutes or until no longer pink, stirring once. Drain. Stir in drained beans and taco sauce. Cook, covered, on high about 3 minutes more or until heated, stirring once. Serve as above.