Aztec Taco Salad

Aztec Taco Salad

1/2 lb. ground beef 1 can kidney beans, drained (15 oz) 1 lb. Velveeta Mexican cheese spread, cubed 1 1/2 quarts shredded lettuce 1/2 cup French dressing (Catalina brand) 1/2 cup coarsely crushed corn chips 1 cup chopped tomato 1/2 cup chopped green pepper

Brown meat. Drain. Add beans and Velveeta cheese spread, cubed. Stir over low heat until cheese spread melts. Mix lettuce and dressing. Toss lightly. On serving platter, layer lettuce, meat mixture. corn chips, tomatoes and green pepper. Serve at once. Serves 4 Source: My Old Recipes

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