Taco Salad

Yield: 40 to 50 servings

Ingredients

• 3 pounds ground beef or
• 3 envelopes taco seasoning mix or 6 tablespoons homemade Taco Seasoning
• 5 heads lettuce, shredded
• 3 cups (12 ounces) shredded Cheddar cheese
• 3 cups chopped tomato
• 2 cups chopped onion
• 3 (4 1/4 ounce) cans chopped or sliced ripe olives, drained
• 2 (15 ounce) cans ranch or chili beans, drained
• 1 (16 ounce) bag corn chips
• 1 (16 ounce) Catalina salad dressing
• 1 (16 ounce) container sour cream
• 1 (12 ounce) jar salsa

Instructions

1. Brown beef; drain. add taco seasoning and prepare according to package directions. Cool.
2. Mix together Catalina salad dressing, salsa and sour cream. Refrigerate until ready to serve salad.
3. Mix beef, Cheddar cheese, tomato, onion, olives and beans together. Cover and refrigerate.
4. Shred lettuce and place in plastic bags.
5. Crush corn chips and place in plastic bag.
6. To serve, mix together all of the salad ingredients right before serving. You can do half or the amount you need at a time so the salad stays fresh.