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Ka-Boom! That's the level of flavor we're talking about with Taco Explosion Salad! Each bite bursts with juicy taco meat, bright tomatoes, hearty beans, and sharp Mexican cheese for a flavor that will wow you! Coated in tangy, sweet Catalina dressing and topped with crunchy tortilla chips, Taco Explosion Salad blasts other salads out of the water! You'll be finding any excuse to make this quick and scrumptious salad!
Ka-Boom! That's the level of flavor we're talking about with Taco Explosion Salad! Each bite bursts with juicy taco meat, bright tomatoes, hearty beans, and sharp Mexican cheese for a flavor that will wow you! Coated in tangy, sweet Catalina dressing and topped with crunchy tortilla chips, Taco Explosion Salad blasts other salads out of the water! You'll be finding any excuse to make this quick and scrumptious salad!
Ingredients
- 1 pound lean ground beef turkey, or chicken
- 1 small onion diced
- 1 bell pepper any color, diced
- 1 package taco seasoning
- 10 cups romaine or iceberg lettuce chopped
- 1 can black kidney, or pinto beans, rinsed and drained
- 1 cup canned corn drained
- 3 tomatoes chopped
- 1 1/2 cups Mexican blend cheese shredded
- Catalina dressing light, to taste
- 2 avocados sliced
- tortilla chips optional, to taste
Directions
- In a large skillet over medium heat, brown the ground meat until it is almost fully cooked, about 4 minutes.
- Add in the diced onion and bell pepper and cook until the veggies are soft and the meat is cooked through, for about 5 minutes.
- Stir in the taco seasoning and incorporate according to package directions.
- Once the taco seasoning is fully incorporated, remove the skillet from the heat.
- In a large bowl, add the lettuce, drained beans, corn, tomatoes, cheese, meat mixture, and the dressing, tossing to coat everything in the dressing.
- Add the sliced avocado and tortilla chips on top of the salad.
- Serve.
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