1 lb. ground beef
3/4 c. water
1 1/8 oz. pkg. Durkee taco seasoning
1 1/2 qt. bite size pieces mixed salad greens
12 oz. can whole kernel corn, well drained
16 oz. can kidney beans, well drained
1 c. taco or picante sauce
3 green onions, sliced
3/4 c. (3 oz.) shredded Monterey Jack cheese
1 c. sour cream
1/2 c. mayonnaise
1 tsp. Durkee chili powder
2 tsp. Durkee red hot cayenne pepper sauce
3/4 c. (3 oz.) shredded Cheddar cheese
1 med. tomato, chopped
1 avocado, peeled and sliced (optional)
Tortilla chips

Prepare taco seasoning according to package directions. Chill. In a large salad bowl, layer salad greens, corn, kidney beans, taco sauce, green onions, Monterey Jack cheese and cooled taco meat mixture. Combine sour cream, mayonnaise, chili powder and hot sauce. Pour over salad; sprinkle with cheese. Cover and refrigerate until serving time. Garnish with tomatoes and avocado. Arrange tortilla chips around edge of salad and serve. Makes 4-6 servings.