Festival Layered Taco Salad

• 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 tomatoes, chopped
• 1 (4 ounce) can sliced black olives
• tortilla chips

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.

lean ground beef, taco seasoning, romaine lettuce, whole kernel corn, kidney beans, picante sauce, green onions, cheese, sour cream, mayonnaise, chili powder, hot sauce, cheddar cheese, tomatoes, black olives, tortilla chips

Taken from www.food.com/recipe/festival-layered-taco-salad-306545 (may not work)