Taco Salad II

Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 467 Calories

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 head iceberg lettuce - rinsed, dried, and shredded
• 3 cups shredded Cheddar-Monterey Jack cheese blend
• 4 ounces crushed tortilla chips
• ¼ cup French dressing

Recipe Instructions

Step 1

Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool.

Step 2

In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.