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Back in the old days before there were chain restaurants on every corner, someone created what came to be known as Taco Salad. Amazingly, they did this without the benefit of packaged taco seasoning, Doritos and bowl-shaped taco shells. It was a smash success and, I think, is still the best.

• 1 pound very lean ground beef
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 small clove garlic, put through a garlic press
• 1/2 teaspoon dried oregano (Mexican oregano if you can get it)
• 15-ounce can Ranch Style beans or "chili beans", drained
• 3 large ripe tomatoes, chopped
• 1/2 cup chopped sweet onion or green onion (both white and green part)
• 1 cup grated sharp cheddar cheese
• 1 large head iceburg lettuce or 1-1/2 medium heads
• 1-1/2 cups slightly crushed Fritos
• 2 ripe Haas avocados, peeled and roughly chopped
• 3 tablespoons fresh lemon juice
• 2/3 cup mayonnaise

Brown the ground beef with the chili powder, cumin, garlic and oregano. Drain very well. Set aside and keep at room temperature.

In a large bowl, combine and toss the beans, tomatoes, onion, cheese, lettuce, Fritos and avocados. Add the browned meat mixture and toss to combine.

Mix the lemon juice with the mayonnaise and stir until smooth. Pour mixture over salad and toss again. Serve at once. Makes about 8 generous servings.

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