Layered Chalupa Salad

• 3 pounds ground beef
• 1 can (16 ounces) refried beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1/2 cup water
• 1/4 cup cider vinegar
• 2 tablespoons garlic salt
• 1 teaspoon pepper
• 1 can (8 ounces) tomato sauce
• 1 teaspoon hot pepper sauce
• Corn chips
• Shredded cheddar cheese, shredded lettuce, chopped tomatoes, finely chopped radishes and sweet onion, optional

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, water, vinegar, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2. Meanwhile, in a small saucepan, combine tomato sauce and hot sauce; heat through. Place corn chips on a large serving platter; top with beef mixture and toppings of your choice. Drizzle with tomato sauce mixture.

ground beef, beans, kidney beans, water, cider vinegar, garlic salt, pepper, tomato sauce, hot pepper, corn chips, cheddar cheese

Taken from www.tasteofhome.com/recipes/layered-chalupa-salad/ (may not work)