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1 lb. ground beef
2 Tbsp. chili powder
1 tsp. ground cumin
3/4 tsp. salt
1 avocado, cut into 1/2-inch
2 Tbsp. lemon juice
4 c. finely shredded iceberg
1 1/2 c. finely sliced green
1 1/2 c. (6 oz.) shredded
sharp Cheddar cheese
1 c. (1/2 pt.) cherry tomatoes

3 cans (4 oz.) taco sauce
1/4 c. chopped green chilies
(half a 4 oz. can)
2 Tbsp. salad oil
1/2 tsp. ground cumin
2 c. (4 oz.) tortilla chips
1/2 c. sour cream

Salad: In medium skillet, cook beef until brown,
stirring to break up the meat. Drain off drippings and stir in
chili powder, cumin and 1/2 teaspoon salt. Cook over low heat,
stirring 3 minutes. Cool. Place avocado in bowl. Sprinkle
with lemon juice and remaining 1/4 teaspoon salt. Prepare
remaining ingredients for salad; set aside. In small bowl,
combine all ingredients for dressing.
To serve: arrange in concentric circles: lettuce,
green onions, meat, cheese, avocado and tomatoes. Sprinkle
chips on top of salad. Serve immediately with dressing and a
dollop of sour cream. Makes 6 servings. Contains about 525
calories each.

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