Taco Salad

1 lb ground beef

1 small onion, chopped

1 (16-oz) can kidney beans, drained

1 (14 ¾ -oz) can cream style corn

1 (1 ¼ oz) envelope taco seasoning mix

1 package corn chips

6 cups torn iceberg lettuce

2 cups shredded Cheddar cheese

2 tomatoes, chopped

1 (2 ¼-oz) can sliced ripe olives, drained

Guacamole

Brown ground beef and onion in a large skillet over medium heat, stirring until beef crumbles. Drain and return to skillet. Stir in beans, corn, and seasoning mix.

Layer corn chips, ground beef mixture, and torn lettuce evenly on individual salad plates. Top with cheese, tomato, olives, and Guacamole.

Yield: 8 servings.