Taco Salad w/ Hamburger

1. Begin by cooking the hamburger on a medium-high setting in a pan on your stove.
2. While the hamburger is cooking, slice up the romaine hearts and put the lettuce into a serving platter/bowl.
3. Finish cooking the hamburger, stirring it as needed.
4. Open the chile beans and layer them on top of the lettuce. (Optional: Drain them first)
5. Drain off the excess grease by spooning it out and putting it into the empty chile can. If you want more grease off, put the hamburger into a colander and rinse it under hot water. With the hamburger in the pan, stir in the taco seasoning. Put the hamburger into the freezer to chill while prepping the rest of your salad.
6. Dice 1/2 of a small onion. Put it into a bowl off to the side for now.
7. Dice 2-3 Roma Tomatoes. Put them into a separate bowl off to the side for now.
8. Cut 1 avocado in half. Remove the pit. Spoon out the fruit. Cut it into slices. Put them into a separate bowl off to the side for now.
9. Shred 1 cup of cheese. Put it into a separate bowl off to the side for now.
10. Slice/Dice 1-6 oz. can of olives.
11. Get the chilled hamburger from the freezer. Layer it by sprinkling it on top of the beans.
12. Add the diced/sliced olives, onions and tomatoes. Layer them by sprinkling them on top of the hamburger.
13. Add the cheese. Layer it by sprinkling it on top.
14. Measure out the sour cream and salsa. Add them to the top of the salad approximately in the middle in two separate mounds.
15. Arrange the sliced avocado around the side of the salad.
16. Arrange some tortilla chips around the edge of the serving platter/bowl.
17. Serve with additional chips, sliced Jalapeño Peppers and your favorite hot sauce/s.