Ingredients
Scale
- For the beef
- 1.25 lbs ground beef (80/20)
- 3 tbsp taco seasoning
- 1/2 cup water
- For the salad
- 1 head iceberg lettuce, chopped
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1/2 cup black olives, sliced
- 15 oz pinto beans, rinsed and drained
- 1.5 cups roma tomatoes, diced
- 1/3 cup scallions, sliced
- 1 1/2 cups sharp cheddar cheese, grated
- 10 oz Nacho Cheese Doritos, lightly crushed
- 12 oz Catalina or Western dressing
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 cup sour cream
Instructions
- Prepare all vegetables: chop lettuce, dice peppers, slice olives, rinse beans, dice tomatoes, slice scallions, grate cheese, and chop cilantro.
- Cook ground beef in a skillet over medium-high heat until browned. Drain excess fat.
- Add taco seasoning and water, simmer for 5 minutes, then let cool slightly.
- In a large bowl, combine vegetables, beans, cheese, and most scallions.
- Add dressing and lime juice, toss well.
- Add cooled beef and mix gently.
- Fold in crushed Doritos just before serving.
- Serve topped with sour cream, cilantro, and remaining scallions.
Notes
- Let beef cool slightly to avoid wilting the lettuce.
- Add Doritos last to keep them crispy.
- Prep ingredients ahead for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 3500