Taco Salad

1 lb. ground beef
1 pkg. taco seasoning
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1/2 - 1 head iceberg lettuce, chopped
1-2 tomatoes, diced
1-2 avocado, diced
1 can black olives, drained and sliced
Dorito Original taco chips, broken
Hidden Valley Ranch Salad Dressing

Over medium heat, brown ground beef in frying pan; drain fat and return meat to stove.

Add taco seasonings and 3 Tbsp. water (just enough to moisten); mix well and continue cooking for a couple of minutes.

Remove from heat and allow meat to cool.

In a large serving bowl, combine meat with all remaining ingredients.

Garnish with extra unbroken taco chips.

Notes:

I use homemade Ranch Dressing. I think it tastes better than the dressing in a bottle. I also prefer to use the original buttermilk mix to make the dressing.

All amounts may be increased or decreased (or omitted) depending on your personal preference. Chopped green onions make a nice garnish. Pinto or black beans (drained and rinsed) can be added to the meat mixture. Shredded cooked chicken or turkey may be substituted for the ground beef.

I like to serve this as a cold salad, so I chill the cooked meat in the refrigerator before tossing with the remaining ingredients. I toss the salad with a generous amount of the Ranch dressing, but we usually wind up adding more!