TACO SALAD

Taco Salad image

Provided by Marsha Gardner

Number Of Ingredients 16

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1 lb lean ground beef
1 pkg taco seasoning mix
15 oz can black beans, rinsed and drained
8 oz can tomato sauce
1/2 c water
1 medium green bell pepper, sliced
1 medium red onion, sliced
1 small can black olive, sliced
1 head romaine lettuce, washed, chopped and spun dry
1 pkg baby spinach, washed and spun dry
2 medium tomatoes, diced
4 oz monterey jack cheese with jalapeno peppers, shredded
8 oz colby cheese, shredded
1 large bag nacho cheese tortilla chips
1 bottle catalina dressing
sour cream for topping

Steps:

1. In a large skillet over medium-high heat, brown and crumble ground beef. Drain grease. Add taco seasoning, tomato sauce and water to the ground beef. Stir to combine and bring to a boil. Reduce heat and let simmer on low heat for 10-15 minutes, or until mixture is thoroughly heated and thickened slightly. Remove from heat.
2. In a large bowl place lettuce, spinach, green bell pepper, onion slices, chopped tomato, shredded cheeses, black olives and black beans. Toss together. Top with meat, half of the tortilla chips, lightly crushed and the Catalina dressing. Toss again. Serve with sour cream and additional tortillas on the side. Serve immediately.