3 heads lettuce, broken in bite size pieces
6 tomatoes, diced
2 bunches green onions, minced including tops
3 green bell peppers, chopped
3 red bell peppers, chopped
Thinly sliced mushrooms
1 bunch celery, diced
2 avocados, diced
Alfalfa sprouts
1 lb. Cheddar cheese, shredded
1 lb. Jack cheese, shredded
1 env. taco seasoning mix
1 env. chili seasoning mix
Zabasco no-salt seasoning
3 lbs. ground beef
2 cans kidney beans, undrained
3 bottles Catalina or Russian salad dressing
Tortilla chips

Brown ground beef with zabasco seasoning in electric wok. Add mixed vegetables, chili seasoning mix, taco seasoning mix and kidney beans. Add small amount water if needed to keep from sticking to bottom of pan. Put lid on and simmer on low heat while you prepare salad ingredients.

Mix together Cheddar and Jack cheese and set aside.

Combine lettuce, tomatoes, green and red peppers, mushrooms, alfalfa sprouts and celery. Toss lightly.

When making such a large amount, it helps to have a second very large bowl and a friend's helping hands. May be prepared ahead of time up to this point.

When ready to serve: Layer lettuce mixture, cheeses, crushed tortilla chips, undrained ground beef/vegetable mixture and salad dressing. Toss to mix. Serve while ground beef and vegetables are still warm and before chips become soggy. Makes 30 generous servings.