Catalina Taco Salad

  • Currently 4/5
A co-worker always brings this to our pot lucks and it is a big hit. It can easily be made vegetarian by omitting the beef.
1 1/2 pounds lean ground beef
3 cups (12 oz) shredded cheddar cheese
1 (15 oz) can pinto beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 bunch romaine, torn
1 (12 oz) package corn chips
1 (24 oz) bottle Catalina salad dressing
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. Serve immediately.
Yeild: 12 servings (1c each)

Calories: 631
Total fat: 42g
Fiber: 4g
Sodium: 1,145mg
Dish   SaladPrep Time   15 to 30 minutes

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