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Mexican Taco Salad

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Mexican Taco Salad

1/2 lb. ground beef 1/2 cup chopped onion 1 can kidney beans, drained (16 oz) 2 t. chili powder 1/4 t. salt 6 cups shredded lettuce 2 cups chopped tomato 4 cups crushed corn chips or tortilla chips 1/2 cup French or Catalina dressing 1/2 lb. Velveeta cheese, cubed

Brown meat. Drain. Add onion. Cook until tender. Add beans and seasonings. Cover. Cook over medium heat 10 minutes. Mix remaining ingredients. Add meat mixture. Mix lightly and serve at once. Serves 6 Source: My Old Recipes

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