Chopped Taco Salad

• 2 pounds Ground Beef
• 2-1/2 Tablespoons Taco Seasoning, Or An Entire Batch Of My Homemade Taco Seasoning (See My Recipe Box)
• 1 Tablespoon (heaping) Flour
• 1/2 cups Water
• 1 head Iceberg Lettuce, Chopped
• 1 cup To 2 Cups Grated Cheddar Cheese
• 2 cups Tortilla Chips, Crushed (more Or Less)
• Homemade Catalina Dressing (See My Recipe Box)
• Sprinkle Of Kosher Salt, To Taste
• FOR THE TOPPINGS:
• 3 whole Green Onions, Chopped
• 1 whole Roma Tomato, Seeded And Chopped
• 1 can (2 1/2 Oz. Size) Sliced Black Olives, Chopped
• 1/2 whole Orange Bell Pepper, Chopped
• 1/2 whole Red Bell Pepper, chopped
• 1/2 whole Red Onion, Chopped

1. In a large skillet, cook the ground beef until browned. Remove all but 2 tablespoons of grease. Add in the taco seasoning and stir. Next, sprinkle on flour and stir until absorbed. Pour in water and stir.
2. Remove and place the cooked taco meat into a bowl that has been in the freezer chilling for about 1/2 hour. Stir every so often until the meat is completely cooled.
3. Once the taco meat has cooled, toss some into a bowl with your favorite toppings along with the chopped lettuce, shredded cheddar cheese, crushed tortilla chips and drizzle with the homemade dressing.
4. You could make a huge batch, but our family likes to personalize it with the toppings we like and it's kind of fun!

ground beef, taco seasoning, flour, water, cheddar cheese, tortilla chips, dressing, salt, toppings, green onions, tomato, black olives, orange bell pepper, red bell pepper, red onion

Taken from tastykitchen.com/recipes/salads/chopped-taco-salad-2/ (may not work)