1970's Taco Salad with Catalina Dressing

INGREDIENTS:

 1 Pound Ground Turkey or Ground Beef (more if desire more meat)
 1 Jar Oretago Taco Sauce
 2 Bags Torn Iceberg Lettuce (Other types will wilt too much)
 3 or 4 Large Ripe Tomatoes--Diced
 1 Bag 2-Cups of Mexican Style Shredded Cheese
 1 Bag Dorita Nacho Flavored Chips, Slightly Broken
 1 Bottle or more of Catalina Salad Dressing
 1 Large Can of Sliced Black Olives, Drained (OPTIONAL)

DIRECTIONS:

Brown ground beef or turkey, and drain.

Add Taco Sauce to ground meat in skillet, and reheat, stirring often.

Let meat mixture cool completely.

In an extra large salad bowl, add turkey, torn lettuce, diced tomatoes, and cheese.

***placing diced tomatoes on paper towels and gently blotting will keep the salad from becoming too mushy***

Just before serving add the slightly broken Dorita Nacho Flavored Chips and Catalina Dressing stirring until all of Taco Salad and chips are moist. Add the Catalina Dressing a little at a time, stirring; don't over do the dressing and make the salad soggy.

Leftovers are good the next day if you put them in fridge immediately. This is better made the day it’s to be used.

***If taking this salad to a party, break the chips and put in a zip-loc. Take the broken chips and Catalina Dressing to the party and add just before ready to serve and eat. This will keep the chips from getting too soggy, especially when serving outside at picnic type gatherings.

Tablespoon