- 1 1/2 pounds ground beef
- 1 1/2 cups chopped onion
- 1 cup diced celery
- 1 cup diced green pepper
- 2 garlic cloves, minced
- 1 pound process cheese (eg. Velveeta), cubed
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 cups crushed corn chips
- Shredded lettuce
- chopped green onions
- 2 large tomatoes, cut into wedges
- In a large skillet, cook the beef, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.
- Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges.