Cowboy Salad


  • 1 pound ground beef
  • 1 (1-ounce) envelope reduced-sodium taco seasoning
  • 3/4 cup water
  • 1 medium head iceberg lettuce, torn
  • 2 cups cheddar cheese, shredded
  • 2 cups nacho-flavored tortilla chips, broken
  • 1/4 cup Catalina salad dressing


  1. In a large skillet over medium heat, cook the beef, while crumbling, until no longer pink, about 6-8 minutes. Drain the excess grease.

  2. Stir the taco seasoning and the water into the beef and bring to a boil.

  3. Reduce the heat and simmer the beef mixture, stirring occasionally, until thickened, about 4-6 minutes.

  4. Transfer the beef mixture from the heat and let it cool slightly.

  5. In a large bowl, toss the lettuce with the cheese.

  6. Top the lettuce-cheese layer with the beef mixture and the chips.

  7. Serve the salad drizzled with the dressing.

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