1 pound ground beef
2 tbsp. chili powder
½ tsp salt
1 tbsp. hot sauce
1 head romaine lettuce, finely chopped
2 tomatoes, diced
1 can red kidney beans, drained
1 can sliced black olives, drained
1½ cups grated cheddar cheese
1 bag of corn chips
sour cream (optional)
pickled jalapenos (optional)
1. Brown the ground beef in a skillet. Drain the grease and
then stir the chili powder, salt and hot sauce in with the
beef. Remove from the heat and let cool.
2. In a large salad bowl, add the romaine lettuce, tomatoes,
beans, olives, cheese and ground beef. Toss until well
mixed. (If desired, the salad can be placed in the fridge at
this point for a couple of hours until serving time).
3. Crunch the corn chips they are well broken, but not as
fine as a powder. Mix in with the salad.
4. Serve immediately so the corn chips stay crispy.