Taco Salads

Description
This is from Betty Crocker's New Cookbook. Although I am exercising "portion control" by listing the original recommended servings, I have to confess that the four of us finished the entire recipe last time. I am being generous on prep/cook time. If you are somewhat skilled, it should take you less time than that. 6-30-04 Recipe ingredients updated to include Onion.

Ingredients

 * ¾ cup Thousand Island dressing
 * 1 lb ground beef
 * ⅔ cup water
 * 1 tablespoon chili powder
 * ½ teaspoon salt
 * ¼ teaspoon garlic powder
 * ¼ teaspoon ground red pepper (cayenne)
 * 1 (15 ounces) can kidney beans, drained
 * 1 head lettuce, torn into bite-size pieces (10 cups)
 * 1 cup shredded Cheddar cheese (4 oz)
 * ⅔ cup sliced ripe olives
 * 2 medium tomatoes, coarsely chopped (1½ cups)
 * 1 medium avocado, thinly sliced
 * ½ cup sour cream (approximately)
 * 1 medium onion, chopped (½ cup)

Directions

 * 1) Prepare Thousand Island dressing if you are making it from scratch.
 * 2) Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown; drain.
 * 3) Stir in water, chili powder, salt, garlic powder, red pepper, and beans.
 * 4) Heat to boiling; reduce heat.
 * 5) Simmer uncovered 15 minutes, stirring occasionally.
 * 6) Cool 10 minutes.
 * 7) Mix lettuce, cheese, olives, tomatoes, and onion in a large bowl.
 * 8) Toss with Thousand Island dressing.
 * 9) Add beef mixture and toss.
 * 10) Divide on serving plates.
 * 11) Garnish with avocado and a dollop of sour cream.
 * 12) Serve immediately.
 * 13) Cover and refrigerate any remaining salad.