Good Taco Salad
1 pound ground chuck
1 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon chili powder
1 can (8-ounce) tomato sauce
1 package taco seasoning mix (Ortega extra spicy is very good if you can find it)
½ cup water
1 can red kidney beans, drained
4 to 6 cups iceberg lettuce, chopped
1 large tomato, cut into medium size wedges
1 green pepper, chopped
1 cup cheddar cheese, grated
½ cup sliced black olives
1 package corn chips and/or yellow corn tortilla chips (white corn get soggy)
1 large bottle Catalina salad dressing and/or salsa (whichever you prefer but the Catalina is very, very good)
1. Brown meat in skillet; remove and discard fat.
2. Add the oil to the skillet and sauté the onion until tender; stir in the chili powder, tomato sauce, taco mix, and water. Reduce heat and simmer for 20 minutes; add the beans and heat well.
3. In a large bowl, combine the lettuce, tomato, green pepper, cheese, and olives; toss well.
4. To serve, use individual salad bowls. Divide the lettuce mixture evenly among the bowls then put an equal amount of the hot meat and bean mixture in each bowl. Add the desired type of chip (corn or tortilla) and dressing (Catalina or salsa) to each bowl; stir well and eat.