|Shredded iceberg lettuce||4 Cup (64 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Cucumber||1 Medium, peeled and sliced|
|Shredded carrots||1 Cup (16 tbs)|
|Canned kidney beans||15 Ounce, drained (1 Can)|
|Shredded jack cheese||4 Ounce (1 Cup)|
|Lean ground beef||1⁄2 Pound|
|Chorizo sausage||1⁄2 Pound|
|Onion||1 Large, chopped|
|Cherry tomatoes||12 , halved|
Prepare Avocado Dressing; cover and refrigerate.
In a large salad bowl, combine lettuce, olives, cucumber, carrots, beans, and cheese; set aside.
Crumble beef into a wide frying pan.
Remove chorizo casings and crumble meat into pan.
Add onion and cook over medium heat, stirring occasionally, until beef and sausage are browned and onion is soft.
Spoon off and discard fat; then spoon meat mixture over lettuce mixture.
Toss gently and garnish with tomatoes.