In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes.
In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.
In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.
Recipe courtesy of Richard Brandt