Aztec Taco Salad

• 1/2 lb ground beef
• 15 ounces kidney beans, drained
• 1 lb Velveeta Mexican cheese, cubed
• 1 1/2 quarts shredded lettuce
• 1/2 cup catalina French dressing
• 1/2 cup coarsely crushed corn chips
• 1 cup chopped tomato
• 1/2 cup chopped green pepper

1. Brown meat; drain. Add beans and Velveeta; stir over low heat until cheese is melted. Stir over low heat until cheese is melted. Combine lettuce and dressing; toss lightly.
2. On serving platter, layer lettuce mixture, meat mixture, chips, tomatoes and peppers. Serve immediately.
3. Microwave: Crumble meat into 1 1/2-quart casserole or bowl. Microwave on HIGH 3-4 minutes or until meat loses pink color when stirred; drain. Add beans and Velveeta; microwave 4-6 minutes or until cheese is melted, stirring every 2 minutes. Combine as directed.

ground beef, kidney beans, cheese, shredded lettuce, corn chips, tomato, green pepper

Taken from www.food.com/recipe/aztec-taco-salad-407106 (may not work)