Taco Salad - cooking recipe

Ingredients

1/2 lb. ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 head iceberg lettuce, torn
2 c. tortilla chips
1 (16 oz.) can Veg-All mixed vegetables, drained
1 medium tomato, cubed
1/2 lb. Monterey Jack cheese
1/4 c. green onions, sliced

Preparation

In a small skillet, brown beef with spices and salt.
Crumble meat as it cooks.
Cool.
Combine lettuce and taco chips in a large salad bowl.
Next, mound Veg-All in center.
Surround with beef, tomato, cheese and onions.
Add dressing and toss at table just before serving.