Layered Taco Salad

All the goodness of Taco Salad in a casserole. Great fo company, parties, potlucks and special occasions.

1 lb ground beef, turkey, or chicken
1 4 oz can green chilies
1 head iceberg lettuce all other lettuces will wilt
1 packet taco seasoning
1 Cup ranch dressing homemade version below in notes
1 Can favorite beans rinsed and drained well I used refried, but black, pinto, and kidney beans will also be great
1/2 Can sweet corn, drained
1/2 Cup green onions, chopped Red onion is equally good
8 oz of your favorite salsa
8 oz shredded cheese sharp chedder, monterey, colby, mexican blend are all good opions
1 Can black olives drained
2 jalepeno peppers sliced
1 large tomato, or about a cup of cherry tomatoes sliced
tortilla chips for topping crushed

Cook the ground beef, turkey or chicken then add in green chilies and taco seasoning and let simmer for about 10 minutes
place in refrigerator to allow to cool completely
If using refried beans spread them along the bottom of a 9X13 pan. If using other beans, layer the meat along the bottom of pan
Top with a double layer of iceberg lettuce, half the head, then 1/2 Cup Of ranch dressing, smoothing out, then beans, corn, 1/4 C. onion, and another double layer of lettuce. Press down firmly. Add the other 1/2 Cup Ranch dressing, salsa, cheese, olives, jalepenos, tomato, and rest of onion.
Cover and refrigerate for 12 to 24 hours. Although I ate immediately, depending on your purpose for this meal.
Slice into pieces, crunching tortilla chips over the top

Another version:

3/4 Cup Mayo

1/4 Cup Sour Cream

3-6 Tblsp. dry buttermilk ranch dressing mix.

Add gradually, according to taste and mix well.