Catalina Taco Salad

 This recipe makes a large amount (12) of servings. You can cut it in half if you don't need it. Best eaten on the day it is prepared. I remember eating this salad back in the '70's. Great for potlucks.

1-2 lbs. ground chuck, optional (I always use it for a main entree, but you don't have to)

1/2-1 pkt Taco seasoning (depends on how much you like the taste)

16 oz. can dark red kidney beans, rinsed and drained

1/2 c. sliced black olives, drained

8 c. romaine lettuce, chopped

1 c. tomatoes, diced (I use cherry or grape tomatoes)

4 green onions, sliced, optional

2 c. cheese, shredded (I use Mexican or plain cheddar)

1 bag Fritos, regular size bag, not the huge back from Sam's

16 oz. Catalina dressing

16 oz. can black beans, rinsed and drained, optional

16 oz. can corn, drained, optional

1 avocado, cubed, optional

jalapenos, sliced, optional

sour cream, optional

Brown meat with taco seasoning. Combine all other ingredients except fritos and dressing. Mix well. Just before serving, add fritos & meat, or place fritos in the bottom of each individual bowl. Add dressing to mixture and toss to coat. Serve immediately.