Taco Salad


1 pound ground beef
1 (1-1/4-ounce) package dry taco seasoning mix
1 head iceberg lettuce, chopped (about 8 cups)
2 cups (8 ounces) shredded cheddar cheese
1 (16-ounce) can kidney beans, rinsed and drained
2 large tomatoes, diced (about 2 cups)
2 (2.25-ounce) cans sliced black olives, drained
1 (14-1/2-ounce) bag ranch-flavored tortilla chips, crushed
1 (16-ounce) bottle sweet-and-spicy French salad dressing


In a medium skillet, brown ground beef with the taco seasoning, cooking until meat is crumbled and no pink remains; drain and cool.

In a trifle or large salad bowl, layer half the lettuce, half the cheese, the beans, ground beef, tomatoes, and olives. Repeat layers, then top with crushed tortilla chips.

Before serving, add dressing and toss to coat well.