GFCF/REGULAR/LUNCH
Taco Salad
Ready in 35 minutes
Makes 2 recipes, each of which Serves 4
67 calories
Ingredients for Cooking Day
1 pound taco meat
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing
Cooking Instructions
Reheat the taco meat in the microwave or the stove top. It may need a small amount of water to keep from sticking.
In a large bowl, toss lettuce with cheese. Top with taco meat and chips; drizzle with dressing and toss to combine. Serve immediately.