Description
A flavorful and easy-to-make Catalina Taco Salad featuring seasoned ground beef, fresh vegetables, crunchy Doritos, and zesty Catalina dressing. Perfect for a quick Tex-Mex main course that combines texture and bold taste in every bite.
Ingredients
Scale
For the Taco Meat
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
For the Salad
- 1 head iceberg or romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional)
- 1/4 cup diced red onion
- 2 cups nacho cheese or plain Doritos, lightly crushed
- 3/4 cup Catalina dressing
Instructions
- Cook the Beef: In a skillet over medium heat, cook the ground beef until it is fully browned. Drain any excess fat to keep the salad from becoming greasy. Stir in the taco seasoning mix and water, then simmer for 4 to 5 minutes until the sauce thickens. Remove from heat and allow the meat to cool slightly.
- Prepare the Salad Base: In a large serving bowl, combine the chopped lettuce, halved cherry tomatoes, shredded cheddar cheese, black olives if using, and diced red onion. Mix these fresh ingredients to create the salad foundation.
- Add the Meat and Toss: Add the slightly cooled taco meat to the salad base and toss lightly to distribute the seasoned beef evenly among the vegetables and cheese.
- Add Crunch and Dressing: Just before serving, sprinkle the crushed Doritos over the salad for a crunchy texture. Drizzle the Catalina dressing on top and toss everything together gently until the salad is well coated with the dressing.
- Serve Immediately: Dish out the salad right away to enjoy the contrast between the creamy dressing, crisp vegetables, and crunchy chips at their best.
Notes
- For a vegetarian option, replace the ground beef with black beans or plant-based meat crumbles.
- Add avocado slices or corn kernels for extra texture and flavor variety.
- To keep the salad crisp for leftovers, serve the dressing on the side and add chips just before eating.
