Taco Salad

Stir fry the following ingredients in a large non-stick skillet over medium-high heat until beef is browned and completely cooked.
 
1 lb extra lean ground beef
1 onion, chopped
2 cloves garlic, minced
1-1/2 tsp chili powder
Pinch salt

Drain if necessary. Set aside.

Layer 2 tomatoes, chopped, in shallow 12 cup (3L) glass bowl. Follow with a layer of shredded iceberg lettuce (approx half a head), cooked ground beef mixture, 3/4 cup shredded cheddar cheese and 1 can kidney beans, drained and rinsed. Top with avocado dressing. Garnish with additional shredded cheese and sliced green onion. Serve with tortilla chips.

Avocado Dressing
Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth.
Stir in:
1 green onion, thinly sliced
1/4 cup water
2 Tbsp fresh lime juice
2 Tbsp low-fat sour cream
1/4 tsp salt