Beef Taco Salad with Cheddar & Catalina Dressing

Directions

1. Preheat the oven to 350°F. Cut the tortillas into eight triangles, toss with olive oil, salt, and pepper, then spread in a single layer on a baking sheet.
2. Bake 10–12 minutes until the edges are golden and crisp, then remove from the oven.
3. In a skillet over medium-high heat, add the beef and break it up as it cooks until browned and crumbly, about 2–3 minutes.
4. Sprinkle chili powder, cumin, salt, and pepper over the beef. Lower the heat to medium and cook 1–2 minutes more, then remove from heat.
5. Rinse and dry the romaine; chop into thin strips. Wash and dice the tomato.
6. Grate 1/2 cup of cheddar and set aside.
7. Mince the garlic and whisk together in a small bowl with ketchup, olive oil, red wine vinegar, honey, Worcestershire, onion powder, paprika, salt, and pepper to form the dressing.
8. To assemble, place the lettuce in a bowl, crush some tortilla chips on top, add the beef and tomatoes, sprinkle with cheddar, and drizzle with the dressing.