Ingredients
1 pound lean ground beef (90% lean)1 envelope reduced-sodium taco seasoning2/3 cup water1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)1 head iceberg lettuce, chopped (about 8 cups)1 cup shredded Colby-Monterey Jack cheese1 large tomato, chopped2 cups corn chips1/2 cup Catalina salad dressing
Preparation
In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally.
Serve remaining ingredients in separate bowls; add as desired.
