This taco salad combines cold lettuce, warm seasoned beef and crunchy chips with a tangy Catalina dressing for a crowd-pleasing twist on taco night. It is a quick and zesty meal for a busy weeknight.

Ingredients

• 1 pound ground beef
• 1 envelope reduced-sodium taco seasoning
• 3/4 cup water
• 1 medium head iceberg lettuce, torn (about 8 cups)
• 2 cups shredded cheddar cheese
• 2 cups broken nacho-flavored tortilla chips
• 1/4 cup catalina salad dressing
• optional toppings: diced tomatoes, black beans, cubed avocado, salsa or pico de gallo

Directions

1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly.
2. In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately with toppings as desired.