Catalina Taco Salad

Total Time Prep/Total Time: 25 min.

Yield 12 servings

This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it two years in a row for her birthday dinner. —Kay Curtis, Guthrie, Oklahoma

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.

Recipe Creator