Description
A flavorful and easy-to-make Catalina Taco Salad featuring seasoned ground beef, fresh vegetables, black beans, shredded cheddar cheese, and crunchy tortilla chips, all tossed in tangy Catalina dressing. Perfect for a quick weeknight dinner with a satisfying Tex-Mex twist.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives
- 1/2 cup diced red onion
- 1 cup crushed tortilla chips
Dressing and Garnish
- 1/2 cup Catalina or French dressing
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, about 6 to 8 minutes. Drain excess fat.
- Season the Beef: Stir in the taco seasoning and water. Simmer for 2 to 3 minutes until the beef is well coated and the sauce thickens.
- Prepare the Salad Base: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, shredded cheddar cheese, sliced black olives, diced red onion, and crushed tortilla chips.
- Add the Beef: Spoon the warm seasoned taco beef over the salad mixture.
- Toss with Dressing: Drizzle the Catalina dressing evenly over the salad and toss gently to combine all ingredients.
- Garnish and Serve: Garnish with chopped fresh cilantro if desired and serve immediately for the best texture and flavor.
Notes
- For a lighter version, substitute ground turkey for beef and use reduced-fat cheese.
- You can replace Catalina dressing with your favorite taco salad dressing if desired.
- Serving extra tortilla chips on the side adds additional crunch and texture.
