RCI-VG.004.1411.001
Texas Ranch-style Bean Taco Salad
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 head
- 1 large
- can ranch-style beans16 ounce
- 1 package
- avocados ripe but not too soft2 unit
- 2 unit
- 1 pound
- Catalina dressing1 bottle
- 1 pound
- 2 tablespoons
Method
1
Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks.
2
Cook the ground beef until browned, approximately 5–7 minutes, then drain excess fat.
6 minutes
3
Stir the ranch-style beans into the cooked ground beef and warm through for 2–3 minutes over medium heat.
4
Wash the lettuce head and tear or chop it into bite-sized pieces, then place in a large serving bowl or individual bowls.
5
Dice the large white onion into small pieces and set aside.
6
Chop the 2 tomatoes into chunks, removing excess seeds if preferred to prevent salad from becoming watery.
7
Halve the avocados lengthwise, remove the pit, and scoop the flesh into a bowl; gently toss with the lime juice to prevent browning.
8
Arrange the ground beef and bean mixture over the lettuce base, then layer with diced onion, tomato chunks, and avocado slices.
9
Sprinkle the grated cheddar cheese generously over the top of the salad.
10
Crush the corn chips lightly and scatter them over the salad just before serving to maintain crispness.
11
Drizzle the Catalina dressing over the entire salad or serve on the side for individual preference, and serve immediately.