What I like best about this taco salad is that it can be eaten with or without chips, or toppings.  And the leftovers (if there are any) reheat wonderfully at work the next day.

1 pound hamburger
envelope of taco seasoning
8 oz can tomato sauce
can of beans (pinto or kidney are best, but black work too)
head of lettuce (or bagged salad mix, but iceberg works best for this)
2 cups shredded cheese
tortilla chips
ranch dressing (optional)
salsa (optional)

Brown your hamburger in a large skillet.

In separate large bowl, cut lettuce into slightly larger than bite-size pieces, toss with the shredded cheese and set aside.

When the hamburger is browned, add your taco seasoning, tomato sauce, and rinsed beans. Heat through. Pour over lettuce and cheese. Mix to melt cheese.

Put tortilla chips on a dinner plate and top with taco/lettuce/cheese mix. Top with salsa and ranch dressing if desired. The Man puts hot sauce on his…