Tasty Taco Chopped Salad

Name: Tasty Taco Chopped Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1 pound lean ground beef (90% lean); 1 envelope reduced-sodium taco seasoning; 2/3 cup water; 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

My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. —Matthew Smith, Knippa, Texas

Ingredients

1 pound lean ground beef (90% lean)
1 envelope reduced-sodium taco seasoning
2/3 cup water
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

Directions

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally.
Place remaining ingredients in separate bowls; combine with beef mixture 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.