Mexican Salad Supper

1 pound ground beef
1 (15 1/2-ounce) can kidney beans, drained
1 medium head lettuce, shredded
2 medium avocados, peeled and chopped
2 large tomatoes, chopped
1 small onion, chopped
1 medium-size green pepper, chopped
1 cup sliced fresh mushrooms
1 cup chopped celery
1 carrot, thinly sliced
4 cups (16 ounces) shredded Cheddar cheese
1 (8-ounce) bottle commercial French or Catalina dressing
1 (8-ounce) package tortilla chips, crumbled

Cook ground beef until brown, stirring to crumble; drain and cool slightly. Combine meat with remaining ingredients, except tortilla chips, tossing well. Add tortilla chips, and serve immediately.

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