Beef Taco Salad with Cheddar & Catalina Dressing

Preheat oven to 350°F.

Heat a skillet over medium-high heat.

Cut tortillas into 8 triangles and place on a baking sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer.

Place in the oven and bake until golden and crispy, 10-12 minutes.

Add beef to the skillet and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes.

Add chili powder, cumin, salt, and pepper to the beef. Reduce heat to medium, stir, and cook for another 1-2 minutes. Remove from heat.

Wash and dry romaine. Chop crosswise into thin (shred-like) strips. Wash and medium dice tomato.

Grate ½ cup of cheddar.

Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, ketchup, olive oil, vinegar, honey, Worcestershire, onion powder, paprika, salt, and pepper.

To serve, place lettuce in a bowl, crush tortilla chips on top, and add beef and tomatoes. Sprinkle with cheddar and drizzle with dressing. Enjoy!