Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the ground beef or turkey, breaking it up with a spoon, until it’s fully browned. Drain off any excess grease.1 pound ground beef or ground turkey
- Add the taco seasoning and water to the skillet with the browned meat. Stir well to combine. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and set aside.1 packet taco seasoning (or homemade blend), 1/4 cup water
- In a large serving bowl, combine the shredded lettuce, rinsed black beans, drained corn, halved cherry tomatoes, and finely chopped red onion.1 head iceberg lettuce, shredded, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 1 cup cherry tomatoes, halved
- Add the seasoned taco meat to the bowl with the vegetables. Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the top.1/2 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- In a small bowl, whisk together the Catalina dressing, sour cream, lime juice, and chili powder. Season with salt and pepper to taste.1/2 cup Catalina dressing, 1/4 cup sour cream, 1 tablespoon lime juice, 1/2 teaspoon chili powder, Salt and pepper to taste
- Drizzle the Catalina dressing over the salad. Just before serving, sprinkle the crushed tortilla chips on top for an added crunch. Toss gently to combine, or serve with the dressing on the side for individual customization.1/2 cup crushed tortilla chips
Notes
Store components separately in airtight containers. Refrigerate for up to 3-4 days. Dressing lasts up to a week. Reheat meat gently if frozen.
