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Taco Salad

1 1/2 lbs. ground beef
1 1/2 cups diced onion
1 cup chopped celery
1 cup diced bell pepper
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon chile powder
1/2 teaspoon cumin
1 large head lettuce, coarsely cut
2 large fresh tomatoes, diced
3 to 4 ozs. corn chips
10-oz. can tomatoes and green chilies
16-oz. box pasteurized process cheese spread, cubed

Brown ground beef, drain and set aside. Saute onion, celery, bell
pepper and garlic in remaining juices. Combine meat with vegetable
mixture and spices; simmer 20 minutes. Toss lettuce and tomatoes
together in large bowl and add slightly crushed corn chips. In top
of double boiler, combine canned tomatoes and green chilies with
cheese. Stir frequently until melted. When ready to serve, add hot
meat mixture to lettuce; toss. Pour cheese sauce in bowl and serve
as dressing. Makes 8 servings.

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