Taco Salad

Total Time Prep/Total Time: 30 min.

Yield 6 servings

This taco salad combines cold lettuce, warm seasoned beef and crunchy chips with a tangy Catalina dressing for a crowd-pleasing twist on taco night. It is a quick and zesty meal for a busy weeknight.

Ingredients

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing
Optional toppings: Diced tomatoes, black beans, cubed avocado, salsa or pico de gallo

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 and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly.
In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately with toppings as desired.

Nutrition Facts

1-2/3 cups: 416 calories, 27g fat (12g saturated fat), 86mg cholesterol, 830mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 25g protein.

Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. —Lori Buntrock, Wisconsin Rapids, Wisconsin

Recipe Creator