SALAD:

1 head lettuce
2 green onions, chopped
1 c. canned kidney beans, drained
2 tomatoes, sliced
1 bag tortilla chips
2 c. cheese, grated

MEAT DRESSING:

3 c. cooked chicken, diced
1 c. tomato sauce
1 c. chicken broth
1/4 c. water
1 tbsp. instant minced onion
1/8 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. black pepper
1 tsp. chili powder
1 tsp. salt

In a frying pan, simmer all meat dressing ingredients for 20 minutes. Let cool 10 minutes.

On individual plates, mound tortilla chips. Layer with lettuce, onions, kidney beans, tomatoes, on top of chips. Spoon hot meat sauce on top of salad. Grate cheese on top. Serve. Serves 5.

Variations: Substitute 1 pound ground beef in place of chicken. Substitute beef broth for chicken broth for beef taco salad. Try a variety of salad greens, olives, etc. Add variety and eye appear.