Gluten Free Taco Salad

1 1/2 pounds ground beef, browned and drained
1 16 ounce can red kidney beans, rinsed and drained
1 head lettuce, shredded
1 pound cheddar cheese, grated
4 tomatoes, diced
4 to 6 ounces GF Russian dressing
1 10 ounce bag GF corn chips, crushed
Directions
Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.