Taco Salad with Cilantro Lime Dressing

Taco meat:
2 lb. lean ground beef or turkey
2 (8oz.) cans tomato sauce
2-3 T. taco seasoning
3 T. brown sugar
3 T. sour cream
Salad:
10 c. lettuce or romaine, chopped
2 tomatoes, diced
1 can kidney beans, drained and rinsed
1 can olives, drained and sliced
1 stalk green onions, sliced
Tortilla chips
1 c. shredded cheddar cheese
1-2 avocados, diced
Cilantro Lime Dressing:
2 c. favorite ranch dressing
1/2 c. cilantro
1/2 c. salsa
FREEZER MEAL: Freeze leftover taco meat for later meals.
QUICK TIP: Use the Fish Taco Dressing (above) with this salad.

Use leftover cooked taco meat from above meal (or make new taco meat with above recipe). Chop the lettuce and place in a large bowl. Add to the top of the salad the diced tomatoes, kidney beans, olives, green onions, shredded cheese, avocados and tortilla chips. For the dressing, combine all ingredients together and process or blend in a food processor or with a blender wand. Blend until cilantro and salsa are smooth. Serve dressing on the side of the taco salad.