1 lb. lean ground beef
1 tsp. chili powder or to taste
1/2 tsp. ground cumin
1 can (14 oz.) red kidney beans, drained
2 tbsp. ketchup
2 tbsp. cider vinegar
2 tbsp. vegetable oil
1 tsp. Worcestershire sauce
1 head iceberg lettuce, shredded
1 c. cherry tomatoes, halved
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. green onion, chopped
1/2 c. sharp Cheddar, grated
1 pkg. (10 oz.) tortilla chips, crushed

Brown ground beef; drain well. Add chili powder, cumin and kidney beans; set aside.

In a small bowl, combine ketchup, vinegar, oil and Worcestershire sauce. Pour over meat mixture. Cover and cook over low heat to blend flavors, about 5 minutes; chill.

Just before serving, combine lettuce and other salad ingredients. Toss in meat mixture. Top with crushed tortilla chips if desired. Serves 6 to 8.