Catalina Taco Salad
Servings: 12 servings

1-1/2 pounds lean ground beef (90% lean)
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

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl.

Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.