1 lb. lower fat ground beef
1 large head lettuce, cut into strips
2 medium tomatoes, diced
1 (15 oz.) can red kidney beans, drained
3/4 cup shredded Colby Jack cheese
1 bag taco or salsa spicy tortilla corn chips
extra large bowl

DRESSING:

1 to 1 1/2 cups mayonnaise
2 tbsp. white vinegar
2 to 3 tbsp. granulated sugar

Brown ground beef with some salt and more pepper, cutting into pieces in skillet until done. Drain on paper towel and cool.

Slice lettuce into strips down the side and add to extra large bowl. Add diced tomato, drained kidney beans, shredded cheese, cooked and cooled meat, and 1 bag crushed taco flavored chips or other spicy corn chips.

In a small bowl, mix mayonnaise, vinegar and sugar to make a sweet/sour dressing. Gently spoon in the dressing with the salad mix. Cover and refrigerate 2 hours.

Best eaten the same day with good bread.

Submitted by: Mary Young Robinson