Festival Layered Taco Salad

Description: Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.

Ingredients:

• 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 tomatoes, chopped
• 1 (4 ounce) can sliced black olives
• tortilla chips

Steps:

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.