TACO SALAD

TACO SALAD 1/2 pound ground beef 1/3 cup bean dip 1 teaspoon chili powder 1/4 teaspoon salt 1 cup canned diced tomatoes plus 2 tablespoons liquid 2 cups chopped lettuce 1/2 cup shredded cheddar cheese 2 green onions, sliced 2 tablespoons sliced ripe olives 1/2 cup corn chips In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat. In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.