1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 head iceberg lettuce, chopped (about 8 cups)
1 cup shredded Colby-Monterey Jack cheese
1 large tomato, chopped
2 cups corn chips
1/2 cup Catalina salad dressing
In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally.
Serve remaining ingredients in separate bowls; add as desired.
Test Kitchen tips
Try this salad over tortilla chips instead of corn chips.
For a hearty appetizer, arrange the salad on one large serving platter and serve with extra chips.
Health Tip: Add more veggies, swap spinach for iceberg lettuce, skip the cheese and top with a few crunchy chips for a healthier form of this indulgent salad.