Festival Layered Taco Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs lean ground beef
• 1 (1 ounce) package taco seasoning
• 6 cups romaine lettuce, chopped
• 1 cup whole kernel corn
• 1 (16 ounce) can kidney beans, drained
• 2 cups picante sauce
• 3 green onions, sliced
• 2 cups monterey jack cheese, shredded
• 2 cups sour cream
• 1 cup mayonnaise
• 1 teaspoon chili powder
• 2 teaspoons hot sauce
• 2 cups cheddar cheese, shredded
• 1 medium tomato, chopped
• 1 (4 ounce) can sliced black olives
• tortilla chips

Recipe

• 1 prepare meat and taco seasoning according to package instructions. chill.
• 2 in a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, monterey jack cheese and cooled taco meat mixture.
• 3 combine sour cream, mayonnaise, chili powder and hot sauce. carefully spread over salad. sprinkle with cheddar cheese.
• 4 cover and refrigerate until serving time. garnish with tomatoes and olives. serve with tortilla chips.