Ingredients
1-1/2 pounds lean ground beef (90% lean)3 cups shredded cheddar cheese1 can (15 ounces) pinto beans, rinsed and drained2 medium tomatoes, seeded and chopped1 large onion, chopped1 bunch romaine, torn1 package (9-1/4 ounces) corn chips1 bottle (24 ounces) Catalina salad dressing
Preparation
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.
