Ingredients
Scale
- 1 pound lean ground beef
- 1 packet taco seasoning mix
- 1 head iceberg lettuce (chopped)
- 2 medium tomatoes (diced)
- 1 small onion (chopped)
- 2 cups shredded cheddar cheese
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can corn kernels, drained
- 1 12 oz bag nacho cheese Doritos, slightly crushed
- 1 cup Catalina or French dressing
Instructions
- Cook the Ground Beef:
- Heat a large skillet over medium heat and add the lean ground beef. Break it into smaller pieces using a wooden spoon or spatula as it cooks. Stir occasionally to ensure even browning.
- Once the beef is fully browned and no pink remains, drain any excess fat from the skillet to keep the dish light and flavorful.
- Return the skillet to the heat and sprinkle in the taco seasoning mix. Follow the instructions on the seasoning packet, which typically involves adding a specific amount of water (usually about 1/4 to 1/2 cup). Blend well to coat the beef evenly with the seasoning.
- Allow the mixture to simmer for a few minutes until the liquid thickens and is fully absorbed, creating a richly flavored taco meat. Remove from heat and let it cool slightly before adding it to the salad.
- Prepare the Salad Base:
- While the beef cools, chop the head of iceberg lettuce into bite-sized pieces. Wash and dry the lettuce thoroughly to ensure it stays crisp in the salad. Place the chopped lettuce in a large salad bowl as the base.
- Dice the tomatoes into small cubes, ensuring they’re uniform in size for even distribution. Add the tomatoes to the bowl.
- Chop the onion into fine pieces, keeping them small enough to blend well with the other ingredients. Add the onion to the salad bowl.
- Add Beans and Corn:
- Open the can of kidney beans and drain them in a colander. Rinse them under cold water to remove any excess salt or preservatives. Let them drain completely before adding them to the salad.
- Open the can of corn kernels, drain them well, and add them to the salad. If you prefer, you can use frozen or fresh corn. Simply thaw frozen corn or cook fresh corn briefly before adding it to the mix.
- Incorporate the Meat and Cheese:
- Once the taco meat has cooled slightly, add it to the salad. Spread it evenly over the lettuce and vegetables to ensure every bite has a bit of seasoned beef.
- Sprinkle the shredded cheddar cheese generously over the top of the salad. The cheese adds a creamy, tangy element that complements the other flavors.
- Add Doritos and Dressing:
- Just before serving, take the bag of nacho cheese Doritos and crush them slightly. You can do this by pressing on the bag gently or transferring the chips to a resealable bag and using a rolling pin. The goal is to break them into bite-sized pieces without turning them into crumbs.
- Sprinkle the crushed Doritos evenly over the top of the salad for a satisfying crunch.
- Drizzle the Catalina or French dressing over the entire salad. Use a generous amount to coat the ingredients well, as the dressing ties all the flavors together.
- Toss and Serve:
- Using salad tongs or two large spoons, gently toss the salad to combine all the ingredients. Be careful not to overmix, as you want the Doritos to stay crunchy.
- Serve the salad immediately to enjoy it at its freshest. If you’re serving it buffet-style, consider setting the Doritos and dressing aside so guests can add them to their individual portions to maintain the crisp texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes