Catalina Taco Salad

  Lunch

This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it 2 years in a row for her birthday dinner.

Catalina Taco Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings.

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

Instructions

  • 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.

Nutrition Facts

1 cup: 631 calories, 42g fat (12g saturated fat), 58mg cholesterol, 1145mg sodium, 39g carbohydrate (16g sugars, 4g fiber), 21g protein.

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