This is a good summer salad. This recipe will fill a very large bowl and feed 5-6 people at least.

Brown meat in a skillet over medium heat. Drain the fat and add the taco seasoning with a little bit of water. (You can add a bit of salt, pepper and garlic powder as well, if you wish.) Once the seasoning is mixed in well, turn off the heat. Lay several paper towels over a plate and dump the meat onto it. This will allow the meat to drain and cool.

Meanwhile, wash and tear the lettuce into bite-size pieces. Place in the large bowl. Add the cheese. Drain the corn and beans thoroughly and add to the bowl. Cut up the tomatoes and onions and add to the bowl.

When the meat has cooled, add it to the bowl. Mix the salad thoroughly. Dish up into smaller bowls and crush taco chips on top (they'll get soggy if you add them to the main salad, so it's better to add them to the individual servings).

Top with the salad dressing and you're ready to go.