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Catalina Taco Salad Recipe Recipe

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This recipe for Catalina Taco Salad Recipe is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 pounds lean ground beef (90% lean) (I usually use 2 pounds of beef)
1 package Taco seasoning, water added according to package directions (may need to add a little more water until desired consistency is achieved)
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 (12 ounces) corn chips
1 bottle (24 ounces) Catalina© salad dressing
Directions:
Directions:
1. In a large skillet, cook beef along with the package of Taco seasoning (follow pkg instructions) 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. Yield: 12 servings.
Personal Notes:
Personal Notes:
Sometimes we substitute the corn chips with traditional "taco" dipping chips. The choice is yours. Only mix enough for the meal that you are preparing it for as left overs do become soggy. We love this quick and easily made meal - delicious!

 

 

 

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