Layered Taco Salad

Layered Taco Salad

3 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Few dashes hot sauce
1 1/2 pounds lean ground beef
1 package taco seasoning
1 to 2 heads of iceberg lettuce, cores removed
1 cup corn
1 can (15 ounces) kidney or black beans, drained and rinsed
3 scallions, chopped
2 to 3 cups shredded Mexican blend cheese
1 medium tomato, chopped
1 can (2.5 ounces) sliced black olives
Tortilla chips

In a bowl, whisk together the first five ingredients. Cover and refrigerate until ready to use. Brown the beef in a skillet. Add taco seasoning and some water according to package instructions. Let cool. In a large clear glass bowl or clear 9″ x 13″ glass pan, start layering. First cut lettuce into big chunks and put into bow or pan. Next spread cooled tao meat, then beans and corn over the lettuce. Carefully spread the sour cream mixture on top like you would frost a cake. Sprinkle cheese, tomatoes, olives and scallions on top. Cover with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips and salsa.

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