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Catalina Taco Salad Recipe

Catalina Taco Salad Recipe

This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it 2 years in a row for her birthday dinner. —Kay Curtis, Guthrie, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings

Ingredients

  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 3 cups (12 ounces) shredded cheddar cheese
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 medium tomatoes, seeded and chopped
  • 1 large onion, chopped
  • 1 bunch romaine, torn
  • 1 package (12 ounces) corn chips
  • 1 bottle (24 ounces) Catalina salad dressing

Directions

  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl.
  • 2. Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat. Yield: 12 servings.

Nutritional Facts

1 cup equals 631 calories, 42 g fat (12 g saturated fat), 58 mg cholesterol, 1,145 mg sodium, 39 g carbohydrate, 4 g fiber, 21 g protein.