Place lettuce into bottom of clear straight-sided bowl or trifle bowl, cover and refrigerate.

Combine tomatoes, olives, green onions and cilantro in a small bowl, season with salt and pepper, if desired and set aside.

Brown meat in a large nonstick skillet for 5 to 8 minutes or until cooked through. Stir in taco seasoning and follow package directions for preparation.

 Heat oil in a deep sided sauce pan to about 350°F or until a small strip of tortilla sizzles when dipped into the oil. Heat tortilla wedges in oil for 2 minutes or until crisp and golden.  Transfer to a plate lined with paper towels to drain, sprinkle with salt, if desired.

To assemble the salad layers:
1- Remove chilled trifle bowl with lettuce from the refrigerator.
2-Top with taco meat in an even layer.
3- Pour corn in an even layer over the meat.
4- Pour beans in an even layer over the corn
5- Add a layer of the tomato mixture.
6- Arrange avocado slices in a circle on top of the tomato layer.
7- Mound Queso fresco cheese into the center of the avocado circle.
8- Stick crisp tortilla wedges into the salad center around the cheese.
9- Sprinkle with shredded cheddar and garnish with additional cilantro if desired.
10- Serve immediately with  Spicy Chipotle Ranch Salad Dressing.

To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor.  Puree until smooth.  Serve immediately or cover and store refrigerated for up to 2 weeks.  Makes 1-1/2 cups.