• 1 lb. ground beef
• 1 env. taco seasoning
• 1 med. head iceberg lettuce
• 1 pt. cherry or grape tomatoes halved
• 1 (15-oz.) can kidney beans, rinsed and drained
• 1 (12-oz.) pkg. nacho tortilla chips coursely crushed
• 6 oz. shredded cheddar cheese (or any favorite cheese)
• 1 sm. onion chopped finely
• 1 c. Dorothy Lynch

Number of Servings: 8

Cook ground beef over medium heat with 1/2 package of taco seasoning until no longer pink. Drain and set aside. In very large salad bowl combine lettuce, chips, tomatoes, beans, olives, cheese, onion and beef mixture. In a smaller bowl mix Dorothy Lynch, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.