Hearty Taco Salad

I love taco salad, and it's quick and easy. This is a great variation from Taste of Home Cookbook and Lori Hinueber of Machesney Park, Illinois.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1⁄2 lb lean ground beef
• 1⁄3 cup water
• 2  tablespoons  taco seasoning
• 2  cups  mixed salad greens, torn
• 1  cup  red beans, rinsed and drained
• 1 1⁄4 cups tortilla chips, coarsely crushed
• 1⁄2 cup cheddar cheese, shredded
• 1  medium tomatoes, diced
• 1⁄4 cup onion, chopped
• 2  tablespoons ripe olives, drained and sliced
• 3  tablespoons  green goddess salad dressing
• 3  tablespoons  ranch salad dressing

Directions

1. In a small skillet, cook beef over medium heat until no longer pink and drain.
2. Stir in the water and taco seasoning.
3. Bring to a boil and cook and stir for 2 minutes or until thickened.
4. Cool slightly.
5. Divide the greens between two salad bowls or plates.
6. Top with beans, half of the tortilla chips, and the beef mixture.
7. Sprinkle with cheese, tomato, onion, olives, and remaining chips.
8. Drizzle with salad dressings.