Aztec Taco Salad - cooking recipe

Ingredients

1/2 lb ground beef
15 ounces kidney beans, drained
1 lb Velveeta Mexican cheese, cubed
1 1/2 quarts shredded lettuce
1/2 cup catalina French dressing
1/2 cup coarsely crushed corn chips
1 cup chopped tomato
1/2 cup chopped green pepper

Preparation

Brown meat; drain. Add beans and Velveeta; stir over low heat until cheese is melted. Stir over low heat until cheese is melted. Combine lettuce and dressing; toss lightly.
On serving platter, layer lettuce mixture, meat mixture, chips, tomatoes and peppers. Serve immediately.
Microwave: Crumble meat into 1 1/2-quart casserole or bowl. Microwave on HIGH 3-4 minutes or until meat loses pink color when stirred; drain. Add beans and Velveeta; microwave 4-6 minutes or until cheese is melted, stirring every 2 minutes. Combine as directed.