HOT TACO SALAD

1 pound ground beef

1 tsp cumin

2 tsp chili powder

15 to 16 oz canned kidney beans in chili sauce

4 oz canned mild green chilies

1 to 2 cups grated Monterey Jack cheese

1 to 2 cups tortilla chips

6 to 8 cups shredded romaine lettuce

2 fresh tomatoes

Brown beef in a skillet, breaking it up with a spoon or fork and cooking until all pinkness is gone. Drain well. Add cumin, chili powder, kidney beans and green chilies. Stir to heat through.

Grate cheese. Lightly crush tortilla chips. Wash and tear lettuce. Wash, core and chop tomatoes.

Pile lettuce on 4 dinner plates. Divide tomatoes among the plates. Top with hot beef mixture, then with cheese and tortilla chips.

Fast Lane Courier Journal