Taco Salad

1 1/2 lbs ground beef
2 envelopes taco seasoning, divided
1 medium head of iceberg lettuce
1 package (14 1/2oz) nacho tortilla chips, coursely crushed
2 pints grape tomatoes, halved
2 cans (16oz each) kidney beans, rinsed and drained
3 cans (2 1/4oz each) sliced ripe olives, drained
1 1/2 cups (6oz) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4oz each) chopped green chillies
1 1/2 cups Thousand Island salad dressing
1 jar (11oz) salsa
1/3 cup sugar

In a large skillet over medium heat, cook beef with 1 envelope plus 2 tbsp taco seasoning until no longer pink; drain.

In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chillies and beef mixture. Combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.