Taco Salad

From my mom's church cookbook. It's a hit everytime, feeds a crowd and carries over a few days really well!

• Ready In: 15 mins
• Serves: 10-12

Ingredients

• 2  lbs hamburger
• 1 (1 1/2ounce) package  taco seasoning
• 1  large head of lettuce
• 2  tomatoes
• 1 (15 ounce) can  no. 2 kidney beans
• 1  cup sliced ripe olives (optional)
• 2  green peppers, diced
• 2  cups cheddar cheese, grated
• 1 (8 ounce) bottle  thousand island dressing
• 1 (7 ounce) bottle  mild taco sauce
• 1 (8 ounce) bag  taco chips, broken

Directions

1. Brown hamburger with taco seasoning (don't follow taco seasoning directions - combine together right away and brown).
2. Spoon meat out onto several layers of paper towling to drain. Refrigerate until cold.
3. Prepare and toss together chopped lettuce, vegetables and drained olives as for salad. Drain and rinse kidney beans with water before adding to salad.
4. Just before serving, add cheese and chips.
5. Mix together 1000 Island and taco sauce and use as dressing.
6. Note: This can be prepared the day before by putting all ingredients in layers with cheese on top. Cover and refrigerate. Add chips and dressing the next day before serving.