Recipe Background
Crunchy Nacho Taco Salad is here with one goal: ensure you never eat a boring salad again. To fulfill this filling mission, it combines the fresh crispness of lettuce and the juicy brightness of tomato with savory, spicy taco meat and crunchy nacho cheese tortilla chips; they certainly put croutons to shame! Crunchy Nacho Taco Salad is so speedy to put together that you'll never reach for the caesar mix again. It brings the best of Tex-Mex snack time to your salad course.
Crunchy Nacho Taco Salad is here with one goal: ensure you never eat a boring salad again. To fulfill this filling mission, it combines the fresh crispness of lettuce and the juicy brightness of tomato with savory, spicy taco meat and crunchy nacho cheese tortilla chips; they certainly put croutons to shame! Crunchy Nacho Taco Salad is so speedy to put together that you'll never reach for the caesar mix again. It brings the best of Tex-Mex snack time to your salad course.
Ingredients
- 1 pound lean ground beef
- 1 (1-ounce) packet of taco seasoning
- 3-4 Romaine lettuce hearts rinsed, chopped
- 1 cup black beans rinsed
- 1 large tomato seeded, chopped
- 1/2 cup cheddar cheese shredded
- 1 1/2 cups nacho cheese-flavored tortilla chips broken into bite-sized pieces
- 1 cup Catalina dressing
Directions
- In a large skillet over medium-high heat, brown and crumble the ground beef until no pink remains, for about 6-8 minutes. Drain the grease from the skillet.
- Add the taco seasoning to the beef according to the package directions. Stir until the mixture comes to a boil.
- Reduce the heat to low and simmer for 10 minutes.
- Transfer the skillet from the heat and let the meat cool slightly.
- In a large salad bowl, add the chopped lettuce, black beans, tomato, and cheese.
- Add the slightly cooled ground beef, tossing everything together.
- Add the chips and the dressing, tossing everything to coat.
- Serve.
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