Taco Salad For A Large Crowd

• 1-1/2 pounds ground beef
• 2 envelopes taco seasoning, divided
• 1 medium head iceberg lettuce
• 1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
• 2 pints grape tomatoes, halved
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1-1/2 cups shredded cheddar cheese
• 1 large sweet onion, chopped
• 2 cans (4 ounces each) chopped green chilies
• 1-1/2 cups Thousand Island salad dressing
• 1-1/3 cups salsa
• 1/3 cup sugar

1. In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
2. In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
3. In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

ground beef, taco seasoning, head iceberg lettuce, tortilla chips, pints grape tomatoes, kidney beans, olives, cheddar cheese, sweet onion, green chilies, salad dressing, salsa, sugar

Taken from www.tasteofhome.com/recipes/taco-salad-for-a-large-crowd/ (may not work)