Yummy! Taco Salad!

Last night, i made Taco Salad. It was delicious. I mean, DELICIOUS!!! I think you want the recipe (or you should)! Today's leftovers are even better!! I have to say, though, that if i had it to do over again- & i'm sure i will at some point!- i would put the salad dressing in GRADUALLY. Not just measure & pour. Of course you already knew that. I mean, it's logical. But i've only been cooking for a short time & sometimes forget that i can experiment & do not have to follow the recipe 100%! :) Anyway, it was still very good! But i do think the dressing was a bit too much. I also think it'd be okay to not put in dressing at all & just add it to the individual serving. I don't know. Just some thoughts. But it was really tasty!! :) & feeds an ARMY, so plenty of leftovers!

Taste of Home's Taco Salad:
(also where i borrowed the above picture)
1 1/2 pounds ground beef
2 envelopes taco seasoning (i only needed one)
1 medium head iceberg lettuce
1 package (14 oz) tortilla chips, crushed
2 pints grape tomatoes, halved (brad hates tomatoes so i used a little less)
2 cans kidney beans, rinsed & drained
3 cans black olives, sliced & drained (i only used 2 cans. i hate olives but brad loves them so i included them. you can't taste them, really. they only add to the flavor!)
1 1/2 cups shredded cheddar cheese (i used 2 cups - sorry...love cheese!)
1 large sweet onion, chopped
2 cans chopped green chilies (i used WAYYY less than this! too spicy!)
1 1/2 cups Thousand Island Dressing (should not have used this much! still good though!)
1 jar (11 ounces) salsa (my jar was 16 ounces & i used the whole thing).
1/3 cup sugar (i don't think this is necessary, really)

In a dutch oven over medium heat, cook the beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.

In a very large serving bowl, combine lettuce, chips, tomatoes, kidney beans, olives, cheese, onion, chilies & beef mixture. Combine the dressing, salsa, remaining taco seasoning & sugar seperately. Pour over salad & toss to coat. Serve immediately.