I love this dish! It reminds me of potlucks and summertime. It’s full of every texture–warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that’s ready to go anytime.
Directions
Ingredients
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Original recipe (1X) yields 6 servings
- 1 pound lean ground beef
- 1 medium onion, finely diced
- salt and ground black pepper to taste
- ¼ cup water
- 1 ½ tablespoons taco seasoning mix
- 1 (15 ounce) can dark red kidney beans, drained
- ½ (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
- 1 large head romaine lettuce, chopped
- 1 ½ medium tomatoes, diced
- ½ cup shredded Cheddar cheese, or more to taste
- ½ cup Catalina salad dressing, or to taste
Ingredients
- Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
- Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.