2 lbs lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 ounce) can kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
2 teaspoons hot sauce
2 cups cheddar cheese, shredded
1 medium Tomato, chopped
1 (4 ounce) can sliced black olives
1 Prepare meat and taco seasoning according to package instructions. Chill.
2 In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
3 Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
4 Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.