Taco Salad

1 Pounds lean ground beef
1 Can (15 oz.) kidney beans, drained
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/2 cup water
1 16-ounce can low salt tomato sauce
1 Head lettuce, shredded
1 cup whole kernel frozen corn, thawed
1/2 cup green onion, chopped
8 Ounces light Cheddar or Monterey Jack cheese, shredded
1 Avocado, cubed (optional)
1 cup Baked tortilla chips, broken
1/2 cup light Ranch dressing
Hot Sauce to taste
1 Avocado, sliced (optional)
1 Tomato, diced (optional)
Sauté ground beef.  Drain fat.  Add chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt, black pepper, water, sugar and tomato sauce. Bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat. In a large serving bowl, add ground meat.  Top with kidney beans,  lettuce,  green onion, corn, cheese, and tortilla chips.  Toss with dressing and hot sauce.  Garnish with avocado and tomato.  Serves 8.