1 LB GROUND BEEF 80/20 OR BETTER

1 PACKAGE TACO SEASONING

1 HEAD ICEBERG LETTUCE

4 ROMA TOMATOES - DICED

1 8-0Z PKG OF MEXICAN SHREDDED CHEESE (PLAIN SHREDDED CHEDDAR WORKS JUST AS WELL)

1 MEDIUM BAG OF NACHO-CHEESE DORITOS

1 LARGE BOTTLE OF CATALINA OR CATALINA LITE SALAD DRESSING

PLACE GROUND BEEF IN SKILLET.  ADD TACO SEASONING (DO NOT FOLLOW THE DIRECTIONS ON THE TACO SEASONING PACKAGE) AND COOK UNTIL DONE.  LET COOL.

MEANWHILE, SLICE HEAD OF ICEBERG INTO MANAGEABLE BITE-SIZE PIECES. 

IN LARGE BOWL, PLACE LETTUCE, TOMATOES, CHEESE, AND THE COOLED GROUND BEEF.  CRUSH DORITOS INTO SMALLER PIECES.  ADD THEM TO THE BOWL.  TOP OFF WITH CATALINA DRESSING AND STIR UNTIL ALL ARE COATED.

SERVE IMMEDIATELY.

YIELDS 10-15 SERVINGS OR ABOUT 4 MAIN-DISH SERVINGS