Taco Salad

This is always a hit, even to my 17 yo neice who hates avocados!.

She didn't even know they were in there, 

You'll want seconds!

what you'll need:

1 pound ground beef

• 1/2 cup ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium head iceberg lettuce, torn
• 2 medium tomatoes, diced
• 1 small onion (diced)
• 1 cup (4 ounces) shredded Mexican cheese blend
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup corn (fresh or frozen-thawed)
• 1/2 cup black beans (rinsed)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup taco sauce
• 1/2 packet taco seasoning
• 1-2 chopped avocados 
• 1 package (10-1/2 ounces) corn chips

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• In a large bowl, combine the lettuce, onions, tomatoes, cheese, olives, corn, black beans and beef mixture. Combine mayonnaise, sour cream avocado taco sauce and taco seasoning; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 14-16 servings.