1 medium-large tomato, finely diced

4 oz reduced-fat sharp cheddar cheese (either 50% less fat or 2% milk variety), shredded

4 oz nacho cheese Doritos, broken slightly into bite-sized pieces

1 lb 95% lean ground beef

1 packet (1.25 oz) low-sodium taco seasoning

1 medium-large head of iceberg lettuce, chopped into bite-sized pieces

1 cup light Catalina or French dressing


Begin by browning the lean ground beef in a skillet over medium heat. Use a wooden spoon to break it up into small crumbles as it cooks.

Once the beef is thoroughly cooked, stir in the low-sodium taco seasoning until all of the meat is well coated with flavor. Set the skillet aside to cool a bit.

In a large serving bowl, combine the bite-sized pieces of crisp iceberg lettuce, the diced tomato, the shredded reduced-fat cheddar cheese, and the seasoned ground beef. Toss the ingredients together until they're evenly distributed.

Just before serving, sprinkle the broken Doritos over the top of the salad. Drizzle your choice of light Catalina or French dressing over the Doritos and the salad.

Give the salad a final gentle toss to ensure the Doritos and dressing are well incorporated. This will help each serving get a nice balance of all the flavors and textures.

Dish out and enjoy!

Per serving (1 cup): 4 SmartPoints; 4 PointsPlus. Total servings: 14 cups.

Note: This recipe is best served immediately to maintain the Doritos' crunch. If you plan to have leftovers, consider adding the Doritos and dressing to individual portions instead of the entire salad.