Taco Supper Salad

• 1 lb. ground beef
• 1 medium onion, chopped
• 15 oz. can drained kidney beans
• 1/2 c. water
• 1/2 (1 1/4 oz.) pkg. taco seasoning
• 1/2 medium head lettuce
• 2 medium tomatoes
• 1 small green pepper
• 1/2 c. Cheddar cheese, shredded
• 1 c. Jack cheese, shredded
• 1 c. corn chips, broken
• taco sauce

1. Into medium sized glass bowl, crumble ground beef.
2. Add onions to beef, mixing to blend.
3. Microwave on High 4 1/2 to 6 1/2 minutes, or until meat loses pink color, stirring to break up meat after half the cooking time.
4. Drain.
5. Stir beans, water and taco seasoning into meat mixture.
6. Microwave, uncovered, at Medium 10 to 13 minutes or until thick and bubbly, stirring once. Meanwhile, tear lettuce into bite-sized pieces.
7. Slice tomatoes. Chop green pepper.
8. In large salad bowl, toss vegetables.
9. Spoon meat mixture over lettuce.
10. Top with cheeses, then corn chips. Serve immediately with taco sauce.

ground beef, onion, kidney beans, water, taco seasoning, head lettuce, tomatoes, green pepper, cheddar cheese, cheese, corn chips, taco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608811 (may not work)