Nacho Salad Bowl
A vibrant Tex-Mex salad combining seasoned ground beef, fresh vegetables, creamy dressing, and crunchy Nacho Cheese Doritos for a flavorful and satisfying main course.
Equipment
- 1 large skillet for cooking ground beef
- 2 mixing bowls one small for dressing, one large for salad
Ingredients
- 1 pound lean ground beef
- 2 tablespoons classic taco seasoning blend
- 1/4 cup water
- 1 large head romaine lettuce chopped into bite-sized pieces
- 1 cup halved cherry or grape tomatoes
- 1/2 cup thinly sliced red onion
- 1 cup shredded sharp cheddar cheese
- 1 cup canned sweet corn kernels thoroughly drained (optional)
- 1 cup canned black beans rinsed and drained (optional)
- 1/2 cup Catalina-style dressing
- 1/4 cup sour cream or ranch-style dressing
- 1 cup seasoned Nacho Cheese tortilla chips roughly crushed
Instructions
- Cook the ground beef in a large skillet over medium heat until browned and fully cooked; drain any excess fat.
- Stir in the taco seasoning blend and water, then simmer for about 3 minutes until thickened, then remove from heat and let cool slightly.
- Chop the romaine lettuce, halve the cherry tomatoes, and thinly slice the red onion.
- If using, rinse and drain the canned black beans and corn thoroughly.
- In a small bowl, mix Catalina dressing with sour cream or ranch dressing until smooth and combined.
- In a large bowl, combine the cooled seasoned beef, lettuce, tomatoes, onions, shredded cheddar, corn, and black beans; toss gently.
- Just before serving, sprinkle the crushed Nacho Cheese chips over the salad and drizzle with the creamy dressing mixture; toss lightly to coat evenly.
- Serve immediately to maintain the chips’ crunchy texture.
Notes
- Add chips and dressing just before serving for best crunch and freshness.
- Optional black beans and corn add extra texture and flavor.
- Store leftovers without chips to avoid sogginess.