Taco Salad

• 1 12 lbs ground beef, good quality
• 16 ounces Catalina dressing, divided
• 14 cup red onion, chopped
• salt
• pepper
• 12 teaspoon dried oregano, crushed
• 12 head iceberg lettuce, finely shredded
• 2 tomatoes, cut in wedges
• 8 ounces corn, drained (frozen or canned)
• 8 ounces garbanzo beans, drain
• 1 (6 1/2 ounce) package tortillas (can use Cool Ranch dorito chips) or 1 (6 1/2 ounce) package corn chips (can use Cool Ranch dorito chips)
• 1 avocado, peeled and sliced
• 1 cup cheddar cheese (or more to taste) or 1 cup Mexican blend cheese, shredded (or more to taste)
• pitted black olives, sliced
• sour cream
• chopped cilantro

1. Brown meat and drain off fat.
2. Add 1/3 cup French dressing, onion, salt, pepper and oregano.
3. Simmer 5 minutes.
4. Combine lettuce, tomatoes, corn, beans and enough dressing to moisten.
5. Toss lightly.
6. For each salad, serve meat mixture over tortilla chips.
7. Top with lettuce mixture, avocado, cheese, olives, sour cream, cilantro and additional dressing, as desired.

ground beef, dressing, red onion, salt, pepper, oregano, tomatoes, corn, garbanzo beans, tortillas, avocado, cheddar cheese, black olives, sour cream, cilantro

Taken from www.food.com/recipe/taco-salad-493914 (may not work)