Taco Salad

In a large skillet, cook the ground beef over medium heat for six to eight minutes or until it is no longer pink. Break it into smaller pieces as it cooks. Drain any excess fat from the skillet. Stir in the taco seasoning and water and bring the mixture to a boil. Reduce the heat and let it simmer while uncovered for four to six minutes. Stir occasionally until the mixture thickens. Allow it to cool slightly.

In a large bowl, toss the torn iceberg lettuce with the shredded cheddar cheese. Top the lettuce mixture with the cooked beef and broken nacho-flavored tortilla chips. Drizzle the Catalina salad dressing over the top and toss the salad to combine all the ingredients evenly. Serve the salad immediately and add the optional diced tomatoes, black beans, cubed avocado, and salsa or pico de gallo for topping.