Taste of Home
Catalina Taco Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings.
This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it two years in a row for her birthday dinner. —Kay Curtis, Guthrie, Oklahoma
Ingredients
-
1-1/2 pounds lean ground beef (90% lean)
-
3 cups 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 (9-1/4 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.
Nutrition Facts
1 cup: 631 calories, 42g fat (12g saturated fat), 58mg cholesterol, 1145mg sodium, 39g carbohydrate (16g sugars, 4g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC