Mexican Salad

• 1 lb. ground beef
• 1 cup each: Kraft BarBQ Sauce and onion rings
• 3 Tbsp. each: water and HEINZ Yellow Mustard
• 1 can (16 oz/500 g) kidney beans, drained
• 6 cups shredded lettuce
• 1/2 cup each: KRAFT MAYO Real Mayonnaise and grated Cracker Barrel Old Cheddar Cheese
• 3 cups corn chips

1. BROWN meat; drain excess fat.
2. Add barbecue sauce, onions, water and 2 Tbsp (30 mL) mustard.
3. Cover; cook over low heat 20 minutes.
4. Add beans; continue cooking for 10 minutes.
5. COMBINE mayonnaise and remaining mustard.
6. Pour over lettuce; toss lightly.
7. ARRANGE lettuce in salad bowl; top with meat mixture and corn chips.
8. Sprinkle with cheese.
9. Serve immediately.

ground beef, onion, water, kidney beans, shredded lettuce, mayo, corn chips

Taken from www.kraftrecipes.com/recipes/mexican-salad-85176.aspx (may not work)