• Note: the beef and quinoa can be made a day or two ahead of time! This is a great recipe to make with leftover taco meat or quinoa.

  This serves 4 to 6 as a side dish, or more if it's served with a bunch of other things.
• Heat a large skillet over medium heat. Once hot, add the beef and break it apart with a wooden spoon. Cook, stirring often, until brown. As it’s browning, sprinkle with a pinch of salt and
• pepper, the cumin, garlic and chili powder. Break it apart into small crumbles and cook until brown. Remove it with a slotted spoon and place it on a paper towel to drain excess grease.
• In a large bowl, toss together the chopped lettuce, beef, quinoa, beans, tomatoes, cheese, onions and cilantro. Sprinkle with the crushed chips and toss. Drizzle on some of the dressing and toss well. Serve with avocado, pickled onions and greek yogurt if you’d like!
• To make ahead of time, I like to layer this in a bowl. Layer the beef first, then the beans and cheese, then remaining ingredients, then lettuce. Cover and store in the fridge. Before serving, add the crushed chips and dressing, tossing well.

catalina dressing

• Whisk together the vinegar, honey, ketchup, garlic, paprika and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days!