Taco Salad - cooking recipe

Ingredients

3 lb. ground beef
2 c. chopped onions
1 c. chopped celery
1 c. chopped green bell pepper
3 Tbsp. cumin seed
3 cloves garlic, minced
4 tsp. chili powder
salt and pepper to taste
8 oz. Velveeta cheese, shredded
1 (10 oz.) can Ro-Tel tomatoes
18 c. chopped lettuce
8 tomatoes, chopped
1 (16 oz.) pkg. corn chips, crushed

Preparation

Combine first 7 ingredients in crock-pot; mix well.
Add salt and pepper.
Cook on low for 3 to 4 hours or until done to taste. Heat cheese and tomatoes in saucepan until cheese melts, stirring constantly.
Layer lettuce, ground beef sauce, tomatoes, cheese sauce and crushed corn chips on individual plates.
Yield:
12 servings.