Catalina Taco Salad

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Catalina Dressing Taco Salad takes me right back to being a kid! That sweet and tangy Catalina dressing mixed with crunchy Fritos, savory ground beef, zesty sharp cheddar, hearty red kidney beans, and a bunch more goodies – it’s a flavor-packed trip down memory lane!

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Today, I'm diving into one of my all-time favorite dishes that scream summer vibes and easy living – the classic taco salad, but with a twist. This isn't just any salad; it's a full-on flavor fiesta that's guaranteed to be a big hit with everyone, even the pickiest of eaters!

Let's start with the star of the show – the meat. Instead of the traditional pound of lean ground beef, you could mix things up with ground turkey if you want to cut more calories. It's a simple swap at the grocery store that cuts down on excess fat without skimping on flavor, especially when you brown it up in a large skillet with some homemade taco seasoning. Trust me, your kitchen will smell amazing.

But what's a taco salad without the greens? I love combining crisp iceberg lettuce with a bunch of romaine for that perfect crunch. It's like the dynamic duo of salad recipes, creating the ideal base for our big salad.

Now, for the beans – because, let's be real, they bring the heartiness that turns this from a side dish into a complete meal. I'm all about those pinto beans and ranch-style beans. They add a rich depth that complements the meat mixture beautifully.

Of course, we can't forget about the toppings. This is where you can really get creative with salad ingredients. Toss in some red onion, medium tomatoes, and whatever your favorite taco toppings are. And for that crunch, why not throw in some Fritos for a fun Frito taco salad twist?

But the real secret to this delicious taco salad recipe? The Catalina dressing. A standard bottle of Kraft Catalina salad dressing works wonders to bring this salad to life!

I like to serve this salad in a large bowl, making sure there's plenty to go around because it's definitely a crowd favorite. And if you're planning for a summer menu, this easy taco salad is a must-have. It's an easy meal that leaves everyone satisfied and smiling.

The best part? If you have leftover taco salad, it tastes even better the next day. Just keep your salad, chips, and dressing in separate containers to keep everything fresh and from getting soggy.

So, there you have it – an easy dinner recipe that's a delightful twist on the traditional taco salad. Whether you're whipping it up as a quick weeknight dinner or serving it up at your next summer gathering, it's sure to receive rave reviews.

Remember, the beauty of this salad is how adaptable it is. Whether you're sticking to the classic or getting adventurous with your add-ins, it's all about making it your own. And with a recipe this good, it's guaranteed to become a staple in your home.

So next time you're at the grocery store, grab these ingredients and give this easy taco salad a try. It's the perfect easy meal for any occasion, promising a deliciously complete meal that'll be remembered long after summer has faded.

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Can You Make Catalina Taco Salad Ahead?

Yes! Just be sure to keep the ingredients separate, cover and refrigerate until ready to use. Do not dress the salad until right before serving. Warm the meat right before serving as well.

More Tex-Mex Inspiration!

Goode Company Mexican Seafood Cocktail

Warm Skillet Bean Dip

Homemade Tortilla Chips

Taqueria Restaurant Style Salsa

Pork Carne Guisdada

Deep Fried Scorpion Tails

Shredded Beef Tacos with Avocado

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Catalina Taco Salad

4.34 from 3 votes

Print Pin Rate

Servings: 0

Author: Jennifer Locklin

Ingredients

• 8 cups torn romaine lettuce or lettuce blend
• 1 ½ pounds ground beef
• 2 cups grated cheddar cheese
• 1 15 ounce can dark red kidney beans, rinsed & drained thoroughly
• 1 cup cherry tomatoes halved
• 1 cup pitted ripe black olives drained
• 1 bunch green onions sliced
• 1 14 ounce bag Fritos corn chips
• 1 24 ounce bottle Catalina salad dressing

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Instructions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside and cool slightly while preparing other ingredients.
• In a very large serving bowl, combine lettuce, grated cheese, beans, tomatoes, olives, and onions. Toss gently to blend.
• Just before serving, add cooked ground beef and corn chips; toss gently to combine with salad ingredients. Begin drizzling salad dressing over salad mixture and lightly toss salad until the desired amount of dressing is used.