Taco Salad Ii

• 1 1/2 lbs lean ground beef
• 1 cup chopped green bell pepper
• 1 1/2 cups chopped onions
• garlic granules
• salt & freshly ground black pepper
• 1 tablespoon chili powder
• 1/8 teaspoon ground cumin, more to taste
• 1 lb velveeta process American cheese, cubed
• 1 (7 ounce) can rotel tomatoes and green chilies, drained
• 1 head lettuce, shredded
• 2 medium tomatoes, chopped
• 1 (6 ounce) bag tortilla chips or (6 ounce) bag Fritos corn chips, crumbled

1. Crumble and brown meat well in a skillet over medium-high heat.
2. Drain excess grease, and add green pepper, onion, granulated garlic, and salt and pepper to taste.
3. Cook a few more minutes, and add chili powder and cumin.
4. In a small saucepan, melt cheese over low heat.
5. Stir in tomatoes with green chilies, and season to taste with salt and pepper.
6. In a large bowl, layer in the following order, lettuce, tomatoes, chips, hot meat mixture, and hot cheese mixture.
7. Toss at the table, and serve immediately.

lean ground beef, green bell pepper, onions, garlic, salt, chili powder, ground cumin, velveeta process american cheese, tomatoes, head lettuce, tomatoes, tortilla chips

Taken from www.food.com/recipe/taco-salad-ii-75999 (may not work)