Mexican Chef Salad - cooking recipe

Ingredients

1 lb. ground beef
1 (15 1/2 oz.) can kidney beans
1 small head lettuce, torn (4 c.)
1 medium onion, chopped (1/2 c.)
4 medium ripe tomatoes, chopped
2 c. (8 oz.) shredded Cheddar cheese
2 c. coarsely crushed corn chips
1 (8 oz.) bottle French or Thousand Island dressing
1/2 tsp. hot pepper sauce, if desired

Preparation

In 10-inch skillet, cook ground beef over medium heat until browned, drain well.