A vibrant and flavorful twist on the classic taco salad, perfect for a quick and satisfying meal.
Cook the ground beef in a skillet over medium heat until browned, then mix in the taco seasoning.
For a deeper flavor, let the seasoned beef simmer for a few minutes after adding the seasoning.
Chop the romaine lettuce, tomatoes, and red onion into bite-sized pieces.
Use a sharp knife to ensure clean cuts and avoid bruising the vegetables.
In a large salad bowl, combine the chopped vegetables.
Toss the vegetables gently to mix them evenly.
Add the shredded cheddar cheese and crushed tortilla chips to the bowl.
Add the chips just before serving to keep them crunchy.
Top the salad with the cooked ground beef.
Let the beef cool slightly before adding to prevent wilting the lettuce.
Drizzle the Catalina dressing over the salad and toss gently to combine.
Serve immediately after adding the dressing for the freshest taste.
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