Quick Tex-Mex Dinner Salad (Print Version)
# Ingredients:
→ Meat
01 -
450 grams ground beef
02 -
1 packet taco seasoning mix
→ Vegetables and Toppings
03 -
4 cups (about 200 grams) shredded iceberg lettuce
04 -
1 cup (150 grams) cherry tomatoes, halved
05 -
120 grams diced red onion
06 -
1 can (400 grams) kidney beans, drained and rinsed
→ Additional Ingredients
07 -
2 cups (60 grams) Fritos corn chips
08 -
100 grams shredded cheddar cheese
09 -
240 millilitres Catalina dressing
# Instructions:
01 -
Brown the ground beef in a medium skillet over medium heat, breaking it apart with a spatula. Stir in the taco seasoning and cook as directed on the seasoning package. Remove from heat and allow to cool slightly.
02 -
Arrange the shredded lettuce evenly across the base of a large serving bowl.
03 -
Scatter the corn chips, drained kidney beans, halved cherry tomatoes, shredded cheddar cheese, and diced red onion over the lettuce in decorative layers.
04 -
Distribute the seasoned ground beef over the top of the vegetable and chip layers.
05 -
Drizzle Catalina dressing evenly over the assembled salad and gently toss to combine all ingredients. Serve immediately.
# Notes:
01 -
For maximum crunch, add the chips just before serving to prevent them from becoming soggy.