Taco Salad Recipe

1 pound ground beef
1 medium onion, coarsely chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt, or to taste
1/2 teaspoon pepper
1/2 to 1 teaspoon crushed red pepper (optional)
1 small head lettuce
2 chopped tomatoes
2 chopped ripe avocados
2 cups shredded Monterey Jack or Mozzarella cheese
1 (12-ounce) bag tortilla chips, slightly crushed

Brown the ground beef in a skillet. Drain all but about 3 tablespoons of the grease and stir in the chili powder, cumin, salt, pepper, and red pepper. Remove the skillet from the heat and stir in the onions. Set aside.

Tear or chop the lettuce into salad size pieces and place in a large serving bowl. Add the tomatoes, avocados, and cheese and toss.

Pour the beef mixture in while still warm and toss.

Add the tortilla chips and toss again.

Serve at room temperature, as is, or if you prefer, top with your favorite dressing, salsa or sour cream.

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