Grammy's Taco Salad

This is a taco salad my Grammy Tinker has been making for 35+ years. It is always a hit at picnics, barbecues & family get togethers.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 head iceberg lettuce, shredded
• 1 (15 ounce) can dark red kidney beans, drained
• 1  cup  shredded monterey jack pepper cheese (etc.) or 1  cup cheddar cheese (etc.) or 1  cup monterey jack cheese (etc.) or 1  cup colby (etc.)
• 1  cup  doritos nacho cheese flavored tortilla chips
• 1  red onion, finely diced
• 2  tomatoes, finely diced
• 1 (4 1/4ounce) can black olives, sliced
• 1  lb lean ground beef, browned & drained or 1  lb ground turkey
• 1  tomato bouillon with chicken flavor (Knorr brand)
• 1  tablespoon chili powder
• 1  tablespoon paprika
• 2  teaspoons ground cumin
• 1⁄2 teaspoon dried oregano
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1⁄2 cup water
• 1 (16 ounce) bottle  Catalina dressing (Light, Honey, or Regular)

Directions

1. After browning & draining the Ground Beef, return to skillet. Add Water, Bouillon Cube & Seasonings. Cook over medium-high heat until water has evaporated. Set aside or move to the freezer until seasones meat is cool.
2. Toss all ingredients (except Chips & Dressing) in a large serving bowl.
3. Just before serving, add Chips & Dressing to taste.