Mexican Salad - cooking recipe

Ingredients

1 lb. ground beef
1/4 c. chopped onion
1 (16 oz.) can kidney beans, drained
1/2 c. Catalina French dressing
1/2 c. water
1 Tbsp. chili powder
4 c. shredded lettuce
1/2 c. green onion slices
2 c. (8 oz.) shredded Kraft sharp natural Cheddar cheese

Preparation

In skillet, brown meat; drain. Add onion. Cook, stirring often until onion is tender. Stir in beans, dressing, water and chili powder. Simmer for 15 minutes. Combine lettuce and green onions in salad bowl. Add meat mixture and 1 1/2 cups cheese. Mix lightly. Sprinkle with remaining cheese and serve immediately. Makes 4 to 6 servings.