Layered Taco Salad by
Source: Cooking with Paula Deen, Mar/Apr 2006
Ingredients
1	small head iceberg lettuce, shredded
1	(15-ounce) can ranch style beans, drained
1	(15.25-ounce) can corn, drained
1	red bell pepper, chopped
2	cups Fritos corn chips
1	(8-ounce) package shredded Cheddar cheese
2	large avocados, cut into 1-inch cubes
2	large tomatoes, chopped
Additional shredded Cheddar cheese (optional)
1	(8-ounce) bottle Catalina salad dressing
Instructions
In a large bowl, layer lettuce and next 7 ingredients. Top with additional Cheddar cheese, if desired. Cover and chill. Serve with Catalina dressing.
Servings: 10