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Taco Salad with Catalina Dressing

A vibrant and hearty salad blending your favorite taco flavors with a tangy Catalina dressing, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound ground beef (or turkey) Substitute with grilled chicken or vegetarian protein if preferred.
  • 1 packet taco seasoning
  • 1 head lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 can black beans, drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 each avocado, diced
  • 1/2 cup sliced black olives (optional)
  • to taste Tortilla chips for garnishing
For the Dressing
  • 1 cup Catalina dressing Feel free to add lime juice or chopped cilantro for an extra kick.

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef (or turkey) until browned. Drain excess fat if necessary.
  2. Stir in the taco seasoning according to the packet’s instructions, typically adding water and simmering for about 5 minutes. Set aside to cool slightly.
  3. In a large bowl, combine the chopped lettuce, halved cherry tomatoes, cheese, black beans, corn, diced avocado, and olives (if desired).
  4. Stir in the cooked meat, ensuring it is evenly distributed among the salad.
Serving
  1. Drizzle with Catalina dressing and toss to coat the salad thoroughly.
  2. Serve immediately, garnishing with tortilla chips for added crunch.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep dressing separate until ready to eat.