Title: Mexican Dip
Yield: Serves a Group

Ingredients

1 lb ground meat
1 package taco seasoning
Hidden Valley Ranch Dressing
16 oz Sour Cream
Salsa - about 3/4 jar
chopped onions
chopped lettuce - about 2 cups
black olives (or leave out if you are serving to picky people like Bob Sturm)
2 cups shredded cheddar cheese
 

Instructions

Brown the ground beef, and drain the fat.  Stir in taco seasoning as directed, and cook the mixture.  While the meat is cooking, mix the sour cream with the ranch dressing and chop your veggies.  Let the meat mixture cool after cooking.

To assemble: find a casserole dish in your messy kitchen. (Clean it out just in case!)  Layer the sour cream mixture on the bottom of the dish, with the meat mixture sprinkled heavily on top.  Dribble the salsa on top of that to your liking. Then layer lettuce, onion, and olives; top the dish with the cheese.

Refrigerate until you are ready to serve (with tortilla chips, of course).

This was originally Beth Ford's recipe ... this is my version.  It has always been popular at parties, and requires no skill at all!  Clearly a winner!