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.
Ingredients
- lean ground beef: 1 pound
- medium onion: 1 piece (diced)
- salt and ground black pepper: (to taste)
- water: 0.25 cup
- ½ tablespoons taco seasoning mix: 1 piece
- dark red kidney beans: 1 can (15 ounce can, drained)
- bag nacho cheese-flavored corn chips (such as Doritos®): 0.5 piece (12 ounce, crushed)
- head romaine lettuce: 1 piece (chopped)
- ½ medium tomatoes: 1 piece (diced)
- cheddar cheese: 0.5 cup (to taste, shredded)
- Catalina salad dressing: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
-
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.
