Description
A bold and crunchy taco-style salad made with seasoned ground beef, crisp lettuce, beans, corn, crushed tortilla chips, and tangy Catalina dressing for a fun and satisfying meal.
Ingredients
Scale
- 450 g ground beef
- 1 large head romaine lettuce, chopped
- 120 g nacho cheese tortilla chips, lightly crushed
- 1 cup red kidney beans, drained
- 1 cup sweet corn
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 cup shredded cheddar cheese
- 3/4 cup Catalina dressing
Instructions
- Heat a large skillet over medium heat.
- Add the ground beef and cook until fully browned.
- Drain any excess fat from the skillet.
- Set the cooked beef aside and allow it to cool slightly.
- In a large mixing bowl, add chopped romaine lettuce.
- Add kidney beans, sweet corn, cherry tomatoes, red onion, and shredded cheddar cheese.
- Add the cooked ground beef to the bowl.
- Lightly crush the tortilla chips and add them to the salad.
- Pour Catalina dressing over the salad.
- Toss gently until everything is evenly coated and serve immediately.
Notes
- Add the chips just before serving to keep them crunchy.
- Allow the beef to cool slightly before mixing to avoid wilting the lettuce.
- Toss gently to keep texture intact.