Taco Salad

So, after making the old time crunchy tacos the other night, I had an abundance of seasoned ground pork leftover.  At the same time, it seemed that it was about time to have a salad for dinner.  Once a week or so I generally substitute meat, starch, veggie dinner for a "dinner salad".  Perfect timing to incorporate the remaining taco tasties into my weekly supper salad!  Now, I will not profess to be making any sort of an attempt at passing this salad off as health food, but I still like to believe it is a "healthier" way to enjoy the leftover taco fixings from earlier in the week. 

Tortilla chips in a heat proof round shallow baking dish topped with seasoned ground pork and cheddar cheese. Placed in a 425 degree oven for about 5 minutes or until meat is heated through and the cheese is melted.  Remove from oven (careful, the dish is hot) and top with shredded lettuce and a combination of chopped tomatoes, onions, and avocados.