Ingredients
-
1 large head iceburg lettuce or 1-1/2 medium heads
-
1 to 1-1/4 pounds lean ground beef
-
1 tablespoon chili powder
-
1/2 teaspoon ground cumin
-
1 clove garlic, minced or pressed
-
1/2 teaspoon dried oregano
-
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
-
2 cups slightly crushed Fritos
-
2 ripe Haas avocados, peeled and roughly chopped
-
1 teaspoon salt
-
3 tablespoons fresh lemon juice
-
2/3 cup mayonnaise
Instructions
- With a paring knife, remove the core from the head of lettuce, as well as any thick ribs.
- Wash and drain well on paper towels in the refrigerator.
- Pat excess water from lettuce with more paper towels.
- Brown the ground beef with the chili powder, cumin, garlic and oregano.
- Drain well.
- Set aside and keep at room temperature.
- Tear the chilled lettuce into bite-size pieces and combine in a large bowl with the beef mixture, beans, tomatoes, onion, cheese, Fritos and avocados.
- Toss to combine ingredients.
- Mix the salt and lemon juice with the mayonnaise and stir until smooth.
- Pour mixture over the salad and toss again.
- Serve at once.
