Potato Chip Taco Salad

1 head lettuce or 1 lg. bowl mixed greens
8 oz. spinach
1 lb. ground beef
1 (1 1/4oz.) pkg. taco seasoning mix
2/3 c. water
1 (15 oz.) can kidney beans
2 lg. tomatoes, chopped
1/2 c. onion, chopped fine
5 c. crushed ripple potato chips
1 c. grated Cheddar cheese
1/2 c. peppercorn ranch dressing
1/4 c. salsa

Wash lettuce and spinach. Tear into bite-size pieces and spin-dry in a salad spinner. Refrigerate while browning ground beef. Drain fat from ground beef and add taco seasoning, water and drained kidney beans. Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally. Cool 10 minutes. In large bowl, mix greens, tomato, onion and chips. Add ground beef mixture and toss. Combine salad dressing and salsa. Pour over salad and toss gently. Serve immediately.

JoAnn Moquist