Mexican Salad

2 to 3 tomatoes, cut in wedges
1 or 2 avocados, peeled and diced
1 red or white onion, chopped
1 can sliced black olives
1 lb. ground beef
1 can kidney beans, drained
1/2 lb. grated cheddar cheese
1/2 lb. grated Jack cheese
2 cans Ortega Green Chili Salsa
1 large bag of tortilla chips
lettuce, for salad

Brown meat and onion. Set aside.
Combine lettuce, tomato, avocado, olives and cheeses in a large mixing bowl.
Just before serving, add beans to meet mixture and heat thoroughly.
Break up some of the tortilla chips and mix with the salad.
Add meat mixture to salad.
Add salsa and mix well.
Serve with tortilla chips around edge of salad bowl.

Serves Many