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| 2 Tasse | Baked corn chips |
| 1 Tasse | Thousand Island Dressing, low-fat |
| 1/2 x ca. 450 g | Extra-lean ground beef |
| 1 Dose | Kidney beans, drained |
| 1 Teelöffel | chilli powder |
| 1 gross | Head lettuce, chopped |
| 4 | Tomatoes chopped |
| 1/2 | Avacado, sliced |
| 1/3 Tasse | Grated low-fat cheese |
| 2 Esslöffel | Hot taco sauce |
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Brown ground beef in a nonstick skillet. Drain off fat. Add beans and chili powder and simmer 5 minutes, Chop vegetables and put in salad bowl. Before serving, toss vegetables and grated cheese with bean/beef mixture and put in large salad bowl. Arrange corn chips around edge. Combine salad dressing and taco sauce to serve with salad. Makes 6-8 servings (about 16 cups) Per cup: 126 cal, 4g fat, 2mg chol, 3g fiber, 197mg sodium, 28% cal from fat. To reduce fat content use Fat-Free derssing.
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