Portion Size: 1 cup lettuce, 1/2 cup ground beef/bean mixture, 1-2 tablespoons onion, cheese, avocado, chips, dressing and tomato. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 pound lean ground beef
1 can (15 oz.) kidney beans	Drain liquid
1 tablespoon Chili Powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes	(optional)
¼ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 Head lettuce	Wash, trim and shred lettuce
1 onion	Washed, peeled and diced
8 ounces Light Cheddar or Monterey Jack cheese, shredded
1 Avocado, (optional)	Wash, peel, remove seed and cube
1 Bag (12 oz.)  Baked tortilla chips, broken
1 Bottle (8oz.) Light French, Ranch or Italian salad dressing
Hot Sauce to taste
1 Large Tomato	Washed, trimmed and diced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Sauté ground beef.  Drain fat	Internal temperature should reach 165 degrees
2	Add kidney beans and seasonings (chili powder, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, cumin, salt and black pepper). Set aside. Heat through.
3	Toss lettuce, onion cheese, cubed avocado, and tortilla chips.
4	Add ground beef and beans to salad
5	Toss with dressing and hot sauce
6	Garnish with avocado, tortillas chips and tomato slices. Serve immediately