Mexican Chef's Salad

1 head lettuce
1 large onion, chopped
4 large ripe tomatoes, peeled and chopped
4 ounces Cheddar cheese, freshly grated
1 (8 ounce) bag tortilla chips, crushed
1 pound ground beef
1 (15 ounce) can red kidney beans
1 cup Thousand Island dressing,
    mixed with Tabasco sauce, to taste
1 ripe avocado (for garnish)

Tear lettuce into bite-size pieces. Add cheese and toss. Place in a large bowl along with onion and tomatoes. Add tortilla chips. Brown the ground beef well. Add kidney beans and heat thoroughly.

Combine hot meat and bean mixture with cold salad and toss with Thousand Island dressing. Garnish with avocado slices.