MEXICAN TACO SALAD

½ lb. ground beef              2 cups chopped tomato

½ cup chopped onion        4 cups crushed corn chips

1 16 oz. Can kidney              or tortilla chips

   beans, drained                ½ cup French or Catalina

2 tsp. Chili powder                dressing

¼ tsp. salt                         ½ lb. Velveeta, cubed

6 cups shredded lettuce

Brown mean; drain.  Add onion; cook until tender.  Add beans and seasonings; cover and cook over medium heat 10 minutes.  Combine remaining ingredients.  Add meat mixture.  Mix lightly and serve immediately.  6 servings.