I made this for our monthly fellowship lunch at church today. It goes together really quickly. David made the taco meat and I prepared the salad. I put the meat in a crock pot and Kristi Hill added it, the corn chips, and the cheese just before we ate. I forgot to take pictures of it so I'm using the picture from the Taste of Home website where I found the recipe. I added the taco seasoning which, for some reason, the recipe did not include.
When I make it again, I will not use the whole bottle of Catalina. It was too "saucy" and sweet with the whole bottle. I had some left over but wasn't sure if it would be better cold or heated in the microwave. I decided to try the microwave. After about 45 seconds on Power 7, it wasn't terribly hot, but the corn chips were soggy and the lettuce wasn't crispy. It definitely is better fresh, but the flavors had melded together better by this evening. I think this would be good with Spicy Nacho Cheese Doritos instead of the corn chips.
1-1/2 pounds lean ground beef (90% lean) (Season with your favorite taco seasoning)
3 cups shredded cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 bunch romaine, torn
1 package (9-1/4 ounces) corn chips
1 bottle (24 ounces) Catalina salad dressing
Brown the beef, drain, and season with taco seasoning.
Combine the romaine, beans, tomatoes, and onion. Just before serving, toss in the Catalina dressing. Add the meat, cheese, and corn chips. Combine until all is coated with the dressing.