Recipe - Chili Taco Salad

2 cup Kidney beans, cooked *
One half pound Grnd beef, chicken, or pork
1/3 cup Onion, chopped
1 cup Corn, whole kernal
1 cup Tomatoes, canned, drained
1 cup Tomato sauce
1 teaspoon Chili powder
One half teaspoon Ground cumin
1 teaspoon Salt
1/8 teaspoon Ground chili (to taste)

* May also use 1 can kidney beans. In a large skillet, brown ground meat
until no longer pink. Pour off excess fat. Add onion. Cook and stir until
onion is softened. Stir in beans, corn, tomatoes, tomato sauce, chili
powder, cumin, salt and ground chili. Heat until bubbly. Top with cheddar
cheese.

Serve on top of or with Fry Bread.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini