Mexican Taco Salad

• 1 lb. ground beef
• 1/2 c. chopped green onion
• 1 (15 oz.) can kidney beans, drained or refried beans
• 1 (1 1/4 oz.) envelope taco seasoning
• 2 (4 oz.) cans taco sauce
• 1/2 c. Italian salad dressing
• 6 c. torn lettuce (iceberg)
• 3 1/2 c. corn romaine lettuce
• 1/2 c. sliced green onion tops
• 1 (7 1/2 oz.) pkg. tortilla chips
• 1 large tomato, chopped
• 1 c. shredded sharp Cheddar cheese (8 oz.)

1. Cook beans and onion in a large skillet while meat is browning, stirring to crumble meat.
2. Drain.
3. Stir in beans and envelope of taco seasoning mix.
4. Cook, uncovered, until thoroughly heated.
5. Remove from heat.
6. Stir in taco sauce and salad dressing. Cool mixture slightly.
7. Combine lettuce and green onion.
8. Place in a large bowl.
9. Crush chips, reserving several whole ones for garnish.
10. Set aside a small amount of chopped tomatoes for garnish.
11. Layer remaining tomatoes, meat mixture, crushed chips and cheese on lettuce.
12. Garnish with reserved whole chips and chopped tomatoes.
13. Serves 6.

ground beef, green onion, kidney beans, taco, taco sauce, italian salad dressing, torn lettuce, corn romaine lettuce, tortilla chips, tomato, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971162 (may not work)