2 lbs ground turkey (or you can use 1 lb. I used 2 because I was also making plain tacos for the kids)
1 pkg Taco Bell Chipolte Taco Seasoning
1 cup water
1 can (15 oz) pinto, dark red kidney, or light red kidney beans, drained and rinsed
1 bunch green onions with tops, chopped
1 large tomato, seeded and diced
1 medium, ripe avocado, chopped
1/2 cup Catalina dressing
1 cup sour cream
1 pkg dry Ranch mix
1 cup salsa
2 cups shredded cheddar cheese
1 pkg shredded lettuce
4 cups corn chips
In a large skillet, brown meat. Drain and add taco seasoning and water. Bring to a simmer. Allow to simmer until liquid is gone. Remove from heat and allow to cool slightly. Meanwhile…In a large salad bowl, toss together beans, onions, avocado, tomato and Catalina dressing. In a smaller bowl, combine sour cream, dry Ranch, and salsa. Set aside.
Top the bean, tomato, avocado, onion and Catalina with the taco meat mixture. Add cheese, then the salsa/sour cream mixture. Spread evenly over cheese, next add the layer of lettuce, then corn chips. Top with a dollop of sour cream and chopped green onions.
Yields 8 – 10 servings.
**I buy block cheddar cheese and shred it myself. I use a combination of medium cheddar and extra sharp cheddar. **
***another note…you do not have to add the ground meat! Since you have the beans in the mixture, you have a meatiness to the salad. I added the meat to give it another layer of flavor and texture.***