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Catalina Taco Salad

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.
  • Makes
    12 servings

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

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl.
  • 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.

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