This taco salad is full of southwestern flavor and can be tossed together just before serving.
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1 pound ground beef
1 (15.5-ounce) can kidney beans
1 small head (4 cups) lettuce, torn
1 medium avocado, pitted, peeled, sliced 1/4-inch
1 medium (1/2 cup) onion, chopped
4 medium tomatoes, chopped
1 (8-ounce) package (2 cups) Land O Lakes® Chedarella® Cheese shredded
2 cups (2 Cups) coarsely crushed corn chips
1 (8-ounce) bottle French or Thousand Island dressing
1/2 teaspoon hot pepper sauce, if desired
Cook ground beef over medium heat in 10-inch skillet 4-6 minutes or until browned; drain well. Add kidney beans; continue cooking 10 minutes.
Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.