Warm Taco Salad

• 3 heads shredded iceberg lettuce
• 3 cups tomatoes, chopped
• 1 12 cups chopped celery
• 1 12 cups chopped green peppers
• 1 12 cups chopped green onions
• 1 12 cups grated cheddar cheese
• 3 garlic cloves, minced
• 3 lbs ground beef
• 1 tablespoon chili powder
• 1 12 teaspoons cumin
• 2 (19 ounce) cans red kidney beans, drained and rinsed
• tortilla chips (2 bags)
• 12 cup ketchup
• 12 cup cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1 teaspoon dry mustard
• 12 teaspoon hot pepper sauce
• salt and pepper

1. In a large serving bowl, mix together lettuce, tomatoes, celery, peppers, onion, and cheese.
2. Refrigerate until needed.
3. In a large skillet brown beef, drain fat.
4. Add rest of ingredients.
5. Cook 15 minutes over medium heat, stirring occasionally.
6. In a mixing bowl, whisk together dressing ingredients.
7. Pour over beef mixture, heat thoroughly.
8. keep warm.
9. To serve, place vegetable mixture on plate, top with warm ground beef and sprinkle with chips.

tomatoes, celery, green peppers, green onions, cheddar cheese, garlic, ground beef, chili powder, cumin, red kidney beans, tortilla chips, ketchup, cider vinegar, vegetable oil, worcestershire sauce, sugar, mustard, hot pepper, salt

Taken from www.food.com/recipe/warm-taco-salad-373636 (may not work)