Ingredients
1-1/2 pounds ground beef2 envelopes taco seasoning, divided1 medium head iceberg lettuce1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed2 pints grape tomatoes, halved2 cans (16 ounces each) kidney beans, rinsed and drained3 cans (2-1/4 ounces each) sliced ripe olives, drained1-1/2 cups shredded cheddar cheese1 large sweet onion, chopped2 cans (4 ounces each) chopped green chiles1-1/2 cups Thousand Island salad dressing1-1/3 cups salsa1/3 cup sugar
Preparation
In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chiles and beef mixture.
In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.
