Catalina Taco Salad

By Jason and Carrie Resch

  • 1?½ lbs lean ground beef seasoned with taco seasoning
  • 3 cups cheddar cheese, shredded
  • 1 (540 ml) can pinto beans, rinsed and drained (optional)
  • 2 medium tomatoes, chopped
  • 1 large onion, chopped
  • 1 bunch of romaine lettuce, torn
  • 1 (12 oz) pkg corn chips
  • Catalina salad dressing (desired amount)

Cook beef until no longer pink, season with taco seasoning. Transfer to large serving bowl. Add remaining ingredients, drizzle with dressing and gently toss to coat.

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