Taco Salad Ii - cooking recipe

Ingredients

1 1/2 lbs lean ground beef
1 cup chopped green bell pepper
1 1/2 cups chopped onions
garlic granules
salt & freshly ground black pepper
1 tablespoon chili powder
1/8 teaspoon ground cumin, more to taste
1 lb velveeta process American cheese, cubed
1 (7 ounce) can rotel tomatoes and green chilies, drained
1 head lettuce, shredded
2 medium tomatoes, chopped
1 (6 ounce) bag tortilla chips or (6 ounce) bag Fritos corn chips, crumbled

Preparation

Crumble and brown meat well in a skillet over medium-high heat.
Drain excess grease, and add green pepper, onion, granulated garlic, and salt and pepper to taste.
Cook a few more minutes, and add chili powder and cumin.
In a small saucepan, melt cheese over low heat.
Stir in tomatoes with green chilies, and season to taste with salt and pepper.
In a large bowl, layer in the following order, lettuce, tomatoes, chips, hot meat mixture, and hot cheese mixture.
Toss at the table, and serve immediately.