Taco Bean Salad

Ingredients

• 0.8 cup olives black sliced
• 16 ounce black beans drained and rinsed canned
• 16 ounce pinto beans drained and rinsed canned
• 0.5 cup chili powder 
• 16 ounce garbanzo beans drained and rinsed
• 2 pounds ground beef 
• 2 tablespoons ground cumin 
• 12 servings salt and ground pepper black to taste
• 1 cup taco sauce 
• 1 head iceberg lettuce shredded
• 4 cups mayonnaise 
• 1 teaspoon olive oil 
• 1 large onion chopped
• 1 tablespoon oregano dried
• 2 teaspoons pepper sauce hot
• 28 ounce kidney beans light red drained and rinsed canned
• 2 cups cheddar cheese shredded
• 1  tomatoes chopped
• 2 cups tortilla chips crumbled

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes.
3. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute.
4. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
5. Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve.
6. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.