Ingredients:

  • 1 lb lean ground beef (80/20)
  • 1 oz taco seasoning packet
  • 0.5 cup water
  • 1 head iceberg lettuce, shredded
  • 2 Roma tomatoes, diced
  • 0.5 red onion, finely diced
  • 1 cup sharp cheddar cheese, freshly shredded
  • 15 oz kidney beans, rinsed and drained
  • 2 cups nacho cheese Doritos, roughly crushed
  • 1 cup Catalina dressing

Instructions:

  1. Core the iceberg lettuce and soak in ice water for 5 minutes before shredding.
  2. Place 1 lb lean ground beef in a skillet over medium high heat. Break it into very small pieces and cook 10 minutes until deeply browned and no pink remains.
  3. Drain the fat from the cooked beef in a colander to prevent a greasy salad.
  4. Return the beef to the skillet and stir in 1 oz taco seasoning and 0.5 cup water. Simmer 3-5 minutes until the liquid reduces into a thick, glossy glaze.
  5. Shred 1 head of iceberg lettuce and place it in your largest bowl.
  6. Dice 2 Roma tomatoes and 0.5 red onion. Toss them into the bowl with the lettuce.
  7. Add 15 oz rinsed and drained kidney beans to the mixture.
  8. Sprinkle 1 cup freshly shredded sharp cheddar over the top.
  9. Roughly crush 2 cups of nacho cheese Doritos and add them to the bowl just before the meat.
  10. Pour the warm taco meat over the chips. Pour 1 cup Catalina dressing over the top and toss lightly.