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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. Ingredients:
1-1/2 pounds ground beef |
3 cups (12 ounces) 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:
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. Yield: 12 servings.
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