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Easy Cowboy Salad

BeefStove-Top
Time :30 minutes
Yield :6 servings
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Savory taco salad with seasoned ground beef, crunchy tortilla chips, fresh lettuce, shredded cheese, and tangy salsa in a deep blue bowl.

The Scoop

Calling a mountain of seasoned ground beef, melted cheddar cheese, and crushed nacho chips a "salad”.
But hey, there is iceberg lettuce involved, so we are absolutely legally allowed to claim we ate a healthy, green meal.
This Easy Cowboy Salad is for the nights when you want the pure, comforting trashiness of a fast-food taco but need to package it as an acceptable, homemade dinner. The addition of Catalina dressing provides that sweet-tangy flavor curveball that turns a standard taco night into a spectacular, nostalgia-fueled feast.
Hack it:
Pack the crushed tortilla chips on the very top or serve them on the side so they stay completely crunchy instead of getting soggy under the hot beef.
Swap the standard iceberg lettuce for chopped romaine or a mix of spring greens to pretend you are making an artisanal salad.
Toss in a drained can of black beans and corn to add cheap, high-fiber volume that stretches the beef into twice as many servings.
Dollop a generous scoop of sour cream or Greek yogurt on top to balance out the intense taco seasoning and sweet Catalina dressing.
Leftovers:
Make a loaded nacho platter: Spread the leftover salad (beef, cheese, and all) over a baking sheet lined with fresh tortilla chips, broil for 3 minutes, and call it elite midnight nachos.
Toss the leftover beef and cheese mixture into a hot pan, crack two eggs directly over it, scramble, and wrap it all inside a warm flour tortilla.
Bake a plain baked potato, split it open, and stuff it completely full with the reheated leftover cowboy meat, cheese, and a fresh drizzle of dressing.

Ingredients

  • 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

Directions

  • In a large skillet over medium heat, cook the beef, while crumbling, until no longer pink, about 6-8 minutes. Drain the excess grease.
  • Stir the taco seasoning and the water into the beef and bring to a boil.
  • Reduce the heat and simmer the beef mixture, stirring occasionally, until thickened, about 4-6 minutes.
  • Transfer the beef mixture from the heat and let it cool slightly.
  • In a large bowl, toss the lettuce with the cheese.
  • Top the lettuce-cheese layer with the beef mixture and the chips.
  • Serve the salad drizzled with the dressing.
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