Taco Salad

This is an easy salad that we do a lot for potlucks. We had it recently for a "party" at work too, which was kind of fun, because everyone only had to bring an ingredient or two, and then we dumped it all together. The measurements are pretty loose. As Rachel Ray would say, "Eyeball it!"

1 bag of salad mix
Chopped tomato (1 big one or 1-2 Roma)
Diced avocados (1-2 depending on size and how much you like avocado)
1 small can sliced olives
1 can red beans , drained
1 can garbanzo beans, drained
1 lb browned and seasoned taco meat, cooled
2 c shredded cheddar (we usually just buy a bag of it - Monterey Jack would probably also be good...Sometimes we buy the mixed "Mexican cheese" bag)
crumbled tortilla chips (we prefer Lime & Chile Tostitos or Doritos; someone at work also suggested fritos. That would probably work too. All I know is that flavored chips in colors not normally found in nature tend to taste good in this. We tried it once with plain tortilla chips, and it was still crunchy, but kind of bland.)

Get a big bowl. Put everything together in it and add dressing (The Original Taco House's house dressing is good, so is El Torito's Cilantro Pepita dressing. A good salsa mixed with sour cream would probably also work. We us that on Taco Pasta Salad that we really like, but have never tried it on this. I bet it would be fine, though.) Toss.