Catalina Taco Salad

Sometimes it’s just too hot to build a fire and cook. So, it’s time to step away from the fire for awhile. During the summer Shan and I eat quite a few salads. Mama used to make this dish for us when we were growing up. It’s an easy throw-together with a Mexican flare and a sweet tang with the Catalina dressing. So y’all cool off and enjoy!

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Catalina Taco Salad

Servings 8

Prep Time 15 Minutes

Cook Time 35 Minutes

Total Time 50 Minutes

Author Cowboy Kent Rollins

Ingredients

1 pound ground beef
1 tbsp Kent Rollins' Taco Seasoning
or your favorite taco seasoning
1 15 oz. can Ranch Style or chili beans
drained well,
1 small yellow onion
diced
1 cup heapingchopped tomatoes
1 head iceberg lettuce
chopped
1 cup shredded cheddar cheese
plus more for serving
½ - ¾ cup Catalina dressing
Doritos nacho cheese or corn chips
crushed

Instructions

Brown the beef in a skillet over medium heat. Drain any excess grease.
Stir in the taco seasoning and ¼ cup of water. Reduce to a simmer for 10 minutes, stirring occasionally.
Remove from the heat and let cool. Cover and place in the icebox for 30 minutes or until chilled.
Mix the beef, beans, onion and tomatoes together in a large bowl. Stir in the lettuce and cheese. Stir in the dressing, to taste.
Sprinkle with additional cheese and generously top with the crushed Doritos or corn chips. Serve immediately.

Notes

This makes a generous amount, so if saving for leftovers add the chips and dressing only to the amount being served immediately to prevent the dish from getting soggy.

Categories

Catalina Taco Salad

Ingredients

Instructions

Notes