Taco Salad

1 pound lean ground beef

1 tablespoon chili powder

1 head iceberg lettuce, chopped or shredded

1 bunch romaine lettuce, chopped

3 large tomatoes, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 bunch green onions, chopped

1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones, finely chopped

1 (15 oz.) can red kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

1 (12 oz.) bag shredded Cheddar cheese, divided

2 (14.5 oz.) bags corn tortilla chips, crushed

2 cups Miracle Whip

1 cup ketchup

1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to cool.

Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl. In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate.

Just before serving, top the salad with the other half of the cheese and crushed chips. Serve with whole chips on the side.