Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 1 tablespoon homemade taco seasoning mix
  • 16 ounce can pinto beans (rinsed and drained)
  • ¼ cup water
  • ½ head romaine lettuce (well chopped (about 4 cups))
  • ½ head iceburg lettuce (well chopped (about 4 cups))
  • 16 ounce can kidney beans (rinsed and drained)
  • 1 tomato (chopped)
  • 4 green onions, (chopped)
  • 2.25 ounce can sliced olives
  • 1 ½ cups shredded cheddar and Monterey jack cheese (plus additional for topping)
  • 1 avocado (chopped)
  • Kraft Catalina Salad Dressing
  • tortilla chips
  • sour cream

Instruction

  • Spray a large pan with cooking spray and place over MEDIUM HEAT. Add ground beef and cook, breaking up the beef with a spoon, until crumbled and browned. Drain well.  Return the pan to the heat and add the taco seasoning, pinto beans, and water.  Stir to incorporate and simmer for just a couple of minutes.  Remove from heat and allow to cool a bit while preparing the salad.
  • Add chopped lettuce to a large serving bowl.  Add kidney beans, tomato, green onion, and olives.  Top with slightly cooled meat mixture and 1 cup of the shredded cheese.  Toss salad well to mix all ingredients then garnish with avocado and remaining cheese.
  • Top individual servings with a little salad dressing, some crushed tortilla chips, a dollop of sour cream, and additional cheese, if desired.