TACO SALAD FOR A CROWD

TACO SALAD FOR A CROWD 1 pound ground beef 1/2 cup ketchup 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium head iceberg lettuce, torn 2 medium tomatoes, diced 1 cup (4 ounces) shredded Mexican cheese blend 1 can (2-1/4 ounces) sliced ripe olives, drained 1/2 cup mayonnaise 1/4 cup taco sauce 1 package (10-1/2 ounces) corn chips In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.