Aztec Taco Salad

Course : Beans
Serves: 4
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1/2 pound ground beef
1 can kidney beans -- (15oz) drained
1 pound velveeta mexican pasteurized process cheese spread -- cubed
1 1/2 quarts shredded lettuce
1/2 cup catalina brand french dressing
1/2 cup coarsley crushed corn chips
1 cup chopped tomato
1/2 cup chopped green pepper

Preparation / Directions:

Brown meat; drain. Add beans and process cheese spread; stir over low heat until process cheese spread is melted. Combine lettuce and dressing; toss lightly. On serving platter, layer lettuce mixture, meat mixture, chips, tomatoes and peppers. Serve immediately. 4 servings. Microwave: Crumble meat into 1 1/2 quart casserole or bowl. Microwave on high 3 to 4 minutes or until meat loses pink color when stirred; drain. Add beans and process cheese spread; microwave 4 to 6 minutes or until process cheese spread is melted, stirring every 2 minutes. Continue as directed. Preparation Time: 15 minutes Cooking Time: 10 minutes


Nutritional Information:

359 Calories (kcal); 16g Total Fat; (39% calories from fat); 22g Protein; 34g Carbohydrate; 48mg Cholesterol; 62mg Sodium

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