Layered taco salad

1 lb. extra lean ground beef
1 small can green chilies, undrained
1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)
1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)
1 cup ranch sour cream mayonnaise, divided (recipe below)
1 (15 oz.) can of your favorite beans, rinsed and drained very well
1/2 can (about 7 oz.) sweet corn, drained very well
1/2 cup chopped purple or green onion + more for top
8 oz. of your favorite tomato salsa
8 oz. shredded sharp cheddar cheese
1 (3.8 oz.) can sliced black olives, drained very well
1/2 lb. bacon, fried until crispy, cooled completely, and crumbled
2 jalapeno peppers, sliced
1 Roma tomato, seeds removed, chopped
ripe avocado chunks, (optional)
tortilla chips for topping


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