• 1 medium head lettuce, torn into bite-sized pieces
• 1/4 cup sliced radishes
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 tsp chili powder
• 1 clove garlic, minced
• 2 medium tomatoes, diced
• 1/4 chopped, seeded green chilies (optional)
• 1/4 tsp salt
• 1 avocado, peeled and sliced
• 1 cup shredded Cheddar or Monterey Jack cheese
• 1 cup coarsely crushed corn chips
• 1 cup pitted ripe olives

In salad bowl, arrange lettuce and radishes. Cover; refrigerate until serving time. Meanwhile, in 10-inch skillet over medium-high heat, cook ground beef, onion, chili powder and garlic until onion is tender, stirring to break up meat. Pour off fat. Stir in tomatoes, chilies and salt; heat to boiling. Reduce heat to low; cook 5 minutes or until tomatoes are soft. To serve: Pour hot beef mixture over lettuce and radishes. Top with avocado, cheese, corn chips and olives. Serve immediately.