Prep the Taco Meat

• BROWN ground beef in a large skillet over medium heat. Drain the excess fat. Add minced jalapeno for flavor (optional).
• POUR in ¾ cups water and ¼ cup of taco seasoning to the meat. Stir.
• ADD ⅓ to ½ cup of Catalina salad dressing, depending on how saucy you like your meat. Stir and cook for 5 minutes.
• DRAIN the beans and add them to the taco meat. Stir and cook for another 3 minutes or until the beans are warm.
• REMOVE the skillet from the heat. Leave it covered and set aside.

Prep the Salad

• WASH the lettuce, tomatoes, red bell peppers, and radishes.
• CHOP the lettuce. Dice the bell peppers. Slice the radishes and onions. Chop the tomato, if not using grape tomatoes.
• SLICE the black olives. Chop the avocado. Mince the cilantro.
• SHRED the cheese.
• CRUSH the Doritos.

Assemble the Salad (Toss or Layer)

To Toss:

• USE a large serving bowl.
• ADD the salad greens to the salad bowl.
• TOSS in the fresh veggies (tomatoes, red peppers, black olives, onions, radish slices, and avocados).
• POUR in the warm meat and bean mixture and crushed Doritos. Stir completely.
• SPRINKLE the cheese on and toss to combine.
• DRIZZLE with Catalina salad dressing or your favorite taco salad dressing.
• GARNISH with cilantro.
• SERVE.

To Layer:

• USE a large serving dish, large bowl, or individual salad bowls.
• LAYER lettuce on the serving dish.
• SPRINKLE a thick layer of broken chips on top of the lettuce.
• SPOON the taco meat and beans over the chips.
• ADD the fresh veggies (red peppers, tomatoes, radish slices, black olives, onions, and avocado).
• SPRINKLE the cheddar cheese on top.
• DRIZZLE with Catalina salad dressing and ranch dressing.
• GARNISH with cilantro.
• SERVE.