This is a summer staple in our house.  I never realized what a wide world of taco salads there are out there until I went to a potluck where everyone brought a totally different version.  To me this will always be what taco should should be.  I don't add the chips to the salad because I want to keep the left over salad for lunch the next day and soggy chips don't taste very good.  So I let everyone sprinkle either fritos or broken up tortilla chips on their own bowl of salad.  My sister-in-law Mimi has converted us to BYU ranch but the Italian style dressing this recipe comes with is still my favorite although my family votes for ranch every every time.  In the summer time I will add in one small diced zucchini


1 head of red leaf or green leaf lettuce torn into small pieces
1 c shredded cheddar cheese
1 avocado cut into small pieces and tossed with 1 Tbsp lemon juice
4 tomatoes, de-seeded and chopped up
1 16 oz can kidney or black beans, drained and rinsed
1 red pepper chopped
1 green pepper chopped
1 16 oz can corn, drained
1 lb ground beef, cooked and sprinkled with 1 Tbsp taco seasoning for the last few minutes
1 c olives, chopped - optional
1/2 small bag of broken tortilla or frito chips

Dressing: 1/2 small bottle Italian dressing, 1/2 bottle green taco sauce and 8 dashes Tobasco

Mix all the salad ingredients together.  Mix in as much dressing as you like.