Taco Salad (Stapley Recipe)

Stapley Recipe

1 lb. ground beef
(1) 15 oz. can kidney beans, drained
¼ tsp. salt

Brown ground beef and drain fat. Add kidney beans and salt. Set on low heat and warm through.

1/2 onion, chopped
4 oz. grated cheese
1 avocado, sliced
4 small tomatoes, diced
1 head of lettuce
1 bag Tostitos, broken up

Combine with beef mixture, adding tomatoes just before serving. Serve Tostitos on the side.

Sauce:
¾ cup vegetable oil
1 can tomato soup, undiluted
1 package taco seasoning


Note for leftovers: This salad does not keep well when mixed all together so we usually serve all the ingredients separately.