1 lb. ground beef

2 tbsp. chili powder

1 tsp. garlic powder

1 tsp. seasoning salt (we use (Hys no MSG)

1 can kidney beans, drained

1 head iceberg or romaine lettuce, shredded

2 large tomatoes, cubed

1 med. onion, diced

2 cups cheddar cheese, grated

1 can ripe black olives, sliced

1 avocado, peeled and cubed

1 cup sour cream

1 cup salsa

1/2 tsp. hot pepper flakes

Brown beef in skillet with chili powder, garlic powder and seasoning salt; add kidney beans and refrigerate to chill completely.

In salad bowl add lettuce, tomato, onion, cheese, olives and avocado.

Mix sour cream, salsa and hot pepper flakes together in a separate bowl for the dressing.

When ready to serve, add chilled ground beef mixture to vegetables; stir in salad dressing. Toss and serve with corn chips.