Taco Salad

1/2 pound ground beef
1 (8 ounce) can tomatoes
2 cups torn lettuce
1/2 cup shredded sharp Cheddar cheese
1/4 cup sliced green onions
6 pitted ripe olives, sliced
1 (3 1/8 ounce) can jalapeno bean dip
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup crushed corn chips

In skillet brown meat; drain off fat. Drain tomatoes, reserving liquid. Cut up tomatoes.

In salad bowl, combine lettuce, cheese, onion, olives, tomatoes and corn chips.

To meat in skillet, stir in reserved tomato liquid, bean dip, chili powder and salt. Bring to boiling. Add to lettuce mixture. Toss well. Serve at once.

Serves two.