Make-Ahead Layered Taco Salad

Ingredients:
1 1/2 pound of ground turkey or ground beef
1 small can of diced green chiles
2 jalepenos, sliced
3 tomatoes, sliced
1 (8oz bag) of cheddar cheese
3 hearts of romaine lettuce
1 can of sweet corn, drained
1 can of black beans, rinsed and drained
1 red onion, chopped
1 few slices of fried bacon (optional)
1 ripe avocado, diced (optional)
1 jar of your favorite salsa (for dressing)
Corn chips or tortilla chips

Dressing ingredients to mix together:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup ranch dressing

Cook the ground meat with a little canola oil, taco seasoning and green chiles until browned all the way. Let cool completely before building salad.  While the meat cooled in the refrigerator, I chopped and diced all my other ingredients.

Layering should follow something along the lines of:
Meat, Lettuce, corn, beans, a little salsa, dressing, lettuce, dressing, cheese, jalepeno, tomato, red onion, bacon. If you are using avocado, don't add this until ready to eat.  This salad is great for those busy days because it is supposed to be made 12-24 hours in advance.  The ingredients do not get soggy and the salad is really good the next day.  I topped my wine frito corn chips for crunch.

Enjoy!