AZTEC TACO SALAD

Aztec Taco Salad image

Provided by internetnut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 711.2, Fat 48, SaturatedFat 21.4, Cholesterol 128.2, Sodium 2310.2, Carbohydrate 35.4, Fiber 6.1, Sugar 18.1, Protein 35.9