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 1 pound ground beef

 1 package taco seasoning mix

 1 head lettuce

 8 ounces cheddar cheese shredded

 1 package tortilla chips, nacho flavored broken

 1 bottle Catalina dressing

Prepare ground beef and taco seasoning according to directions on the package for tacos. Mix together just before serving as chips will get soggy. The meat should be hot and everything else should be cold.

You can add black olives and tomatoes, etc if you like.

4 cups beans (Pinto, red, navy, etc., try to use mixed colors) cooked

 1 can black olives sliced

 1 package frozen corn thawed

 1 jar sweet & spicy Salsa Verde

 1 jar salsa, red, mild to medium hot

 1 bunch green onions sliced

 1 large tomato chopped

 1 large bell pepper, red or green chopped

Mix together and cover tightly. Chill at least overnight but it will keep a long time and just keeps getting better. Stir occasionally.

1 can crushed pineapple

2 cans fruit cocktail

1 can mandarin oranges

1 package instant pistachio pudding

1 medium container Cool Whip

Drain fruit cocktail and mandarin oranges.  Pour pineapple and juice into mixing bowl.  Add dry pudding mix and stir.  Add fruit cocktail and oranges.  The salad can be left, refrigerated at this point, to be served later.  When ready to serve, mix in the Cool Whip.

You can add any of the following: chopped apples to give it crunch, sliced bananas (but don't slice and add until ready to serve or they will turn brown), chopped, canned peaches, canned sweet cherries or maraschino cherries.  You may substitute lemon pudding for the pistachio.