1 (14 oz.) can red kidney beans
1 lb. ground beef
4 tomatoes, cut in wedges
1 env. taco seasoning mix
1/2 tsp. salt
1 head lettuce, shredded or torn
1 med. onion, chopped
1 c. shredded Cheddar cheese
1 c. Marie's Roquefort dressing
1 (6 1/2 oz.) pkg. tortilla corn chips
1 lg. avocado, sliced (optional)

Drain kidney beans; rinse in cold water. Brown ground beef in skillet, stirring to keep crumbly; drain off excess fat. Stir taco seasoning and salt and water (according to directions on package) into meat mixture. Simmer 10 minutes. Add beans to meat mixture and toss with remaining ingredients. Serve immediately. Makes 6-8 servings.