Today I am sharing a quick taco salad recipe which is perfect for making ahead. With busy fall schedules, I love making this the day before we have it. Hope you enjoy!
1 lb. lean ground beef
1 pkg Taco seasoning (any brand)
1 head of lettuce, shredded
1/2 cup red onion, chopped
1 small can kidney beans (rinsed & drained)
1 avocado, peeled and diced
1 tomato, chopped
1 cup shredded cheddar cheese
1 bottle Catalina salad dressing (any brand)
Corn or tortilla chips
Cook ground beef in a frying pan over low-medium heat until brown. Add taco seasoning mix packet, but do not add any liquid. While beef is cooking, combine shredded lettuce, onion ,beans, avocado, tomato and cheese in a bowl. Add ground beef to the mixture. If you are going to serve this the next day or later, cover the bowl and refrigerate until serving time. If you are going to serve soon, add salad dressing (I use about 2/3 of a bottle, but you can add more if you like). Serve with tortilla chips and enjoy! What is your favorite salad for dinner?