Carol Steed’s California Avocado Taco Salad

1. Brown ground beef or turkey in a skillet over medium heat. Add cumin, garlic salt, and salt and pepper, to taste. Cook until the meat is no longer pink and then drain. Set aside to cool.
2. In a large salad bowl, combine meat, lettuces, kidney beans, garbanzo beans, olives, green onions, tomatoes, cilantro and avocados. Gently mix together all ingredients and sprinkle cheese over the top.
3. Just before serving, toss the salad mixture with the tortilla chips and salad dressing.

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