Ingredients
Scale
- 2 lbs Lean Ground Beef
- 2 packets Taco Seasoning (or 6 tbsp homemade)
- 1/2 cup Water
- 2 large heads Romaine Lettuce, chopped
- 1 bag (10 oz) Shredded Sharp Cheddar Cheese
- 1 pint Cherry Tomatoes, halved
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Sweet Corn, drained
- 1 bunch Green Onions, sliced
- 1 bag (10 oz) Nacho Cheese Tortilla Chips (like Doritos), slightly crushed
- 1 bottle (16 oz) Catalina or French Dressing
- Optional toppings: Sour cream, sliced jalapeños, and avocado
Instructions
- Place a large skillet over medium-high heat. Add the ground beef and cook until no pink remains, breaking it into small crumbles with a wooden spoon. Drain any excess grease from the pan. Stir in the taco seasoning and water. Let it simmer for 2 to 3 minutes until the liquid thickens and coats the meat. Remove from heat and let it cool slightly while you prep the vegetables.
- In your largest serving bowl—or even a clean disposable foil roasting pan if you are headed to a potluck—combine the chopped Romaine lettuce, halved cherry tomatoes, black beans, corn, and sliced green onions. Toss these ingredients together until they are evenly distributed. This creates a colorful and fresh foundation for the heavier toppings.
- Just before you are ready to serve, add the seasoned beef and the shredded cheddar cheese to the bowl. Pour the dressing over the top and toss thoroughly. Finally, fold in the crushed tortilla chips. Do this at the very last second to ensure the chips stay crunchy. Top with dollops of sour cream or avocado slices if desired, and serve immediately.
- Cook Time: 15 minutes