Taco Salad for a Large Crowd

INGREDIENTS

• ☐    1½ pounds ground beef
• ☐    6 tablespoons taco seasoning
• ☐    1 medium head iceberg lettuce
• ☐    1 package (12½ ounces) nacho tortilla chips, coarsely crushed
• ☐    3 medium tomatoes, diced
• ☐    2 cans kidney beans, rinsed and drained
• ☐    3 cans (2¼ ounces each) sliced ripe olives, drained
• ☐    1½ cups (6 ounces) shredded cheddar cheese
• ☐    1 large sweet onion, chopped
• ☐    2 cans (4 ounces each) chopped green chilies
• ☐    1½ cups Thousand Island salad dressing
• ☐    1 1/3 cups salsa
• ☐    1/3 cup sugar

PREPARATION

1. In a Dutch oven over medium heat, cook beef with 5 tablespoons taco seasoning until no longer pink; drain.

2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.

3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.