Crumble beef in large skillet and cook over medium heat with onion. When meat has browned and onions are limp, drain and discard drippings. Add kidney beans, chili powder, cumin and ketchup; stir and simmer over low heat about 5 minutes. Peel, pit and slice avacados. Arrange lettuce on 4 dinner plates. Spoon beef mixture onto lettuce; top with cheese, tomato and egg wedges, avacado slices and tortilla chips. Top salads with sour cream, onion rings, olives and green onions. NEWSPAPER ARTICLE, FROM GOV. FRANK WHITES WIFE GAY From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 260 (59%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 74.9mg||23 %|
|Sodium 314.8mg||11 %|
|Potassium 1168.9mg||31 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 11.3g|
|Protein 27.3g||39 %|
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Calories per serving: 441
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