Taco Salad - cooking recipe

Ingredients

1 head lettuce
3 medium tomatoes or more
1 (16 oz.) can kidney beans
1 (16 oz.) can chili beans
shredded sharp Cheddar cheese
1 (8 oz.) bottle creamy Italian dressing
crushed Fritos corn chips

Preparation

Shred lettuce very fine.
Place in bottom of dish.
Cover with thick layer of chopped tomatoes.
Dump on beans (drain half juice off kidney, none off chili beans).
Cover with thick layer of cheese.
Pour dressing over; do not toss.
Cover with Fritos.
Beat when refrigerated 30 minutes to 1 hour (without Fritos).
Good with picante sauce.