Taco Salad

1 lb. ground beef and drain fat
(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 small onion, chopped (Mom uses ½)
4 oz. grated cheese (Mom uses more)
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.

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


Note for leftovers: This salad does not keep well for more than two days because of the lettuce. Let each person add their own Tostitos and sauce, so that the left over salad does not become completely nasty and inedible due to soggy chips and lettuce that is even soggier because of the sauce.