TACO SALAD

1 can  kidney beans                    2 tomatoes, diced
1 lb. ground beef                      1/2c. ripe olives, sliced
1/4 c. chopped onion                   1 head lettuce, torn into
8 oz cheddar cheese, grated              bite-sized pieces
1 bag Taco chips, crumbled             8 oz. bottle Russian dressing
1T. chopped green chilies
Cook ground beef until done, stirring to break up into small pieces.
Drain well.  Salt and pepper lightly. Allow to cool.  Combine beef
drained beans, onion, chilies, tomatoes and olives.  Put lettuce  in
large bowl and top with beef mixture.  Sprinkle on cheese and Taco chips.
Pour dressing on all.  Toss well. Serve at once.   6-8 servings