Stacked Taco Salad

1 lb. ground beef
2 large tomatoes, diced
1 (1 1/4 oz.) pkg. dry taco seasoning mix
1 medium head iceberg lettuce, chopped
2 c. (8 oz.) shredded Cheddar cheese
1 (6 oz.) can dark red kidney beans, rinsed and drained
2 (2 1/4 oz.) cans sliced black olives, drained
1 (14 1/2 oz.) bag ranch-flavored tortilla chips, crushed
1 (16 oz.) bottle sweet-and-spicy French salad dressing

In medium skillet brown ground beef with taco seasoning mix over medium-high heat, stirring to break up meat; drain and cool. In extra-large salad bowl layer half the lettuce, then half the cheese, beans, ground beef, tomatoes and olives. Repeat layers then top with crushed tortilla chips. Just before serving add dressing and toss to coat well. Serves eight.