1 pound ground beef
1/3 cup onions chopped
1 16-ounce can kidney beans drained
1 cup Basic Vinaigrette
1/2 cup water
1 to 2 tablespoons chili powder or to taste
1/2 teaspoon cumin ground
1/2 teaspoon salt or to taste
4 cups iceburg lettuce shredded, lightly packed
1 cup celery coarsely chopped
1 cup cherry tomatoes halved
1/2 cup green onions sliced
1 1/2 cups cheddar cheese shredded
1 cup tortilla chips crumbled
Brown meat in a skillet; drain off grease. Add onion; cook until tender, but not brown. Stir in beans, 1/2 cup vinaigrette, water and seasonings; simmer 15 minutes. Combine lettuce, celery, tomatoes and green onions in a salad bowl. Just before serving, add hot meat mixture and 1 cup cheese; toss lightly. Sprinkle with remaining cheese and tortilla chips. Serve immediately and pass remaining vinaigrette.