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For the Seasoned Ground Beef: 1 lb lean ground beef (85/15 blend for best flavor and texture) 1 packet (1 oz) taco seasoning (low-sodium works great) 2/3 cup water For the Salad Base: 1 head iceberg lettuce, chopped 1 head romaine lettuce, chopped (using both gives the best crunchy texture) 2 Roma tomatoes, diced 1 (15 oz) can kidney beans, rinsed and drained well 1/2 red onion, finely chopped 1 (4 oz) can sliced black olives, drained 2 cups shredded sharp cheddar cheese, divided (shred from a block for best flavor) For the Zesty Catalina Dressing & Crunch: 1 cup ketchup 1/2 cup granulated sugar 1/2 cup red wine vinegar 1/2 cup vegetable oil 1/4 cup onion, grated or very finely minced 1 tsp Worcestershire sauce 1/2 tsp paprika 1/4 tsp garlic powder A pinch of cayenne pepper (adjust to taste) 1 large bag (9.25 oz) Nacho Cheese Doritos, lightly crushed (reserve half for topping) Step-by-Step Instructions For Making Taco Salad Putting this salad together is easy

Mesh allows flexibility in size

I discovered mayonnaise to be a creamy and delicious substitute and swapped out the traditional lemon in favor of local key limes