Arizona Taco Salad - cooking recipe

Ingredients

1 head iceberg lettuce, cut up, torn up, shredded
2 lbs ground beef
4 cups pinto beans, drained (2 cans)
20 ounces Fritos corn chips
4 -6 green onions, sliced
1 (6 ounce) can sliced black olives
4 -6 tomatoes, cut into bite-sized chunks (make mine Romas!)
12 ounces pre-shredded cheddar cheese (or colby-jack, or colby, or...?)
12 ounces Pace Picante Sauce, medium spicy
1 ounce hot sauce

Preparation

Crumble-fry the ground beef (w/salt, pepper, garlic to taste) and allow it to cool.
Mix beef with beans and lettuce.
Stick a long spoon in the Picante sauce jar.
Put remaining ingredients in individual bowls, with appropriate tongs, spoons, etc. for serving.
Put a layer of fritos in your bowl or on your plate.
Cover with beef-bean-lettuce mixture.
Add other ingredients as desired.
Apply the picante sauce to taste. Add hot sauce as required by your palate.
Step aside, because the first ones through the line will be coming back for more!