Mexican Chip Salad - cooking recipe

Ingredients

1 pound ground beef
1 (15 ounce) can kidney beans, rinsed and drained
1/2 head lettuce, chopped
1 cup shredded Cheddar cheese
1 cup salsa
1/2 (16 fl oz) bottle fat-free Catalina salad dressing, or to taste
1/2 (14.5 ounce) package tortilla chips, crushed

Preparation

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Return beef to heat.
Stir kidney beans into ground beef; cook and stir until beans are hot, 2 to 3 minutes.
Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl; add ground beef mixture to the lettuce mixture and toss.