A vibrant and flavorful taco salad recipe perfect for any occasion.
Cook the ground turkey with diced red onion in a skillet over medium heat until browned.
Stir occasionally to ensure even cooking and prevent sticking.
Drain the cooked meat mixture and let it cool.
Use a colander to remove excess grease for a healthier dish.
Chop the iceberg and romaine lettuce into bite-sized pieces.
Rinse the lettuce thoroughly and pat dry for a crisp texture.
Combine the cooled meat mixture, lettuce, shredded cheese, and tortilla chips in a large mixing bowl.
Break the tortilla chips into smaller pieces for easier mixing.
Drizzle the Catalina dressing over the salad and toss to coat evenly.
Start with less dressing and add more to taste.
Serve the salad immediately and enjoy.
Garnish with additional cheese or a squeeze of lime for extra flavor.
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