Festival Layered Taco Salad

Ingredients

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

Directions:

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.