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Taco Salad
| 1 lb / 450 g lean ground beef | sauté beef, onion, salt, pepper until browned, 10 min | combine all; top with meat, toss & serve |
| 1 medium onion, finely diced | ||
| salt and ground black pepper to taste | ||
| 1/4 cup / 60 ml water | add water & seasoning, simmer 1 min | |
| 1 1/2 tbsp taco seasoning mix | ||
| 1 (15 oz / 425 g) can dark red kidney beans, drained | ||
| 1/2 (12 oz / 340 g) bag nacho cheese-flavored corn chips, crushed | ||
| 1 large head romaine lettuce, chopped | ||
| 1 1/2 medium tomatoes, diced | ||
| 1/2 cup / 55 g shredded Cheddar cheese | ||
| 1/2 cup / 120 ml Catalina salad dressing |
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