Ingredients:

• 1/2 pound lean ground beef
• 1 small onion, chopped
• 1 can (8 oz) red kidney beans, drained
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 3 tablespoons catsup
• About 3 cups shredded iceberg lettuce
• 1/2 cup shredded jack cheese
• 1 medium sized tomato, cut in wedges
• Tortilla chips
• 1/2 avocado

Preparation:

1. Crumble & brown meat with onion over medium heat until meat has lost its pink color and onion is limp;  drain & discard excess fat.

2. Add kidney beans, chili powder, cumin, and catsup; simmer gently, covered, for about 5 minutes to blend flavors.

3. Arrange lettuce on large platter.  Top with hot beef mixture, sprinkle with cheese, and garnish with tomato wedges, slices of avocado and tortilla chips.  Put remaining chips in side bowl/basket.