Title: Taco Salad #3
Categories: Meat
Yield: 4 Servings

1 lb Lean ground beef
1 md Onion; chopped
1 cn (15-oz) kidney beans;
-drained
1 1/2 ts Chili powder
1/2 ts Ground cumin
1/2 c Ketchup or tomato sauce
2 md Avacados
1 md Head Iceberg lettuce;
-shredded
1 c Shredded Cheddar or Jack
-cheese
2 md Tomatoes; wedged
3 Hard-boiled eggs; wedged
Tortilla chips
Sour cream
Red onion rings
Sliced ripe olives
Chopped green onion

Crumble beef in large skillet and cook over medium heat with onion. When
meat has browned and onions are limp, drain and discard drippings. Add
kidney beans, chili powder, cumin and ketchup; stir and simmer over low
heat about 5 minutes.

Peel, pit and slice avacados. Arrange lettuce on 4 dinner plates. Spoon
beef mixture onto lettuce; top with cheese, tomato and egg wedges, avacado
slices and tortilla chips.

Top salads with sour cream, onion rings, olives and green onions.

NEWSPAPER ARTICLE, FROM GOV.

FRANK WHITE'S WIFE GAY

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.