#1289 - Kidney Bean Taco Salad

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 envelope (1.25oz.) dry taco seasoning--any brand
1 large head iceberg lettuce (washed in cold water and broken into bite sized pieces)
3 chopped tomatoes
1 - 15oz. can kidney beans (drained)
1 - 16oz. bag tortilla chips (broken into bite sized pieces)
1 - 8oz. jar Ortega taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese OR 3 blend cheese
1 pint Breakstone's sour cream (optional)

In a skillet over medium heat add ground chuck, chopped onion and taco seasoning--stir and cook until beef is browned. Add lettuce pieces to serving plates. Scoop meat mixture on top of lettuce. Add kidney beans, chopped tomatoes, broken tortilla chips, cheddar cheese and Monterey Jack cheese on top of meat mixture. Top with sour cream and taco sauce if desired.