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Home » Catalina Taco Salad

By Jennifer 8 Comments

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!

A large bowl of Catalina Taco Salad

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.

YouTube video

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.

Ingredients

Let's chat about what you'll need for this Catalina Taco Salad! I've got a little hack for you: I always make a big batch of taco meat and stash some in the freezer. It's a lifesaver for those days when you're racing against the clock.

Here's the lineup for the salad:

  • Taco Meat (make a bunch and freeze the extras)
  • Red Kidney Beans
  • Sliced Black Olives
  • Lettuce (the crunchier, the better)
  • Tomatoes (as fresh as you can get 'em)
  • Green Onions (for that little bit of kick)
  • Sharp Cheddar Cheese (because cheese is life)
  • Fritos Corn Chips (for that irresistible crunch)
  • Kraft Catalina Dressing (the star of the show)

And hey, feel free to toss in some extras if you’re feeling adventurous:

  • Avocados (because… avocados)
  • Corn (for a sweet pop)
  • Jalapenos (if you like a bit of heat)
  • Black Beans (for an extra protein punch)

Mix and match to make it your own!

Equipment Used

  • Large Skillet
  • Meat Chopper (this makes crumbling and browning ground meat a breeze!)
  • Large Serving Bowl: I love this extra large wood salad bowl!
  • Salad Tongs
  • Prep Bowls

Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!

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

Catalina Taco Salad Pin for Pinterest

Please let me know how this Catalina Taco Salad turns out for you in the comments! I love hearing from you!

SaveSaved! SaveSaved!
A large bowl of Catalina Taco Salad

Catalina Taco Salad

This crowd-pleasing Catalina Taco Salad is bold, crunchy, and ready in minutes—perfect for potlucks, family dinners, or weeknight cravings. It’s Tex-Mex meets backyard comfort!
4.34 from 3 votes
Print Pin Rate
Course: Main Dish, Salads
Cuisine: Tex-Mex
Keyword: Easy Weeknight Meal, ground beef recipes, potluck favorite, summer salad
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 6
Calories: 463kcal
Author: Jennifer Locklin

Equipment

  • Chef Knife
  • Cutting Board
  • Large Skillet
  • Wooden Spoon
  • Large Bowl

Ingredients

  • 8 cups iceberg lettuce (or romaine), torn
  • 1 ½ pounds ground beef
  • 2 cups sharp cheddar cheese grated
  • 1 (15-ounce) can dark red kidney beans rinsed and drained
  • 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 (16-ounce) bottle Catalina salad dressing
Get Recipe Ingredients

Instructions

Cook the Ground Beef

  • In a large skillet over medium heat, cook the ground beef until it's no longer pink, breaking it up as it cooks.
    1 ½ pounds ground beef
  • Once fully cooked, drain off any excess grease.
  • Set the meat aside to cool slightly while you prep the rest of the ingredients.

Assemble the Base of the Salad

  • In a large serving bowl, combine the lettuce, grated cheddar cheese, kidney beans, halved cherry tomatoes, sliced olives, and green onions.
    8 cups iceberg lettuce, 2 cups sharp cheddar cheese, 1 (15-ounce) can dark red kidney beans, 1 cup cherry tomatoes, 1 cup pitted ripe black olives, 1 bunch green onions
  • Gently toss the ingredients to distribute evenly.

Add the Beef and Chips

  • Just before serving, add the slightly cooled ground beef to the salad mixture.
  • Pour in the Fritos corn chips and gently toss everything together.
    1 (14-ounce) bag Fritos corn chips

Dress and Serve

  • Drizzle Catalina dressing over the top of the salad, a little at a time.
    1 (16-ounce) bottle Catalina salad dressing
  • Toss gently until everything is evenly coated, using as much or as little dressing as preferred.
  • Serve immediately for the best crunch and flavor.

Video

YouTube video

Notes

Ingredient Substitutions
  • Try ground turkey or plant-based crumbles in place of ground beef.
  • Black beans or pinto beans can be used instead of kidney beans.
  • Substitute tortilla strips or crushed Doritos for Fritos for a different crunch.
  • Ranch or Thousand Island can be used in place of Catalina, though it will change the flavor.
Storage Tips
  • Store undressed salad and beef separately in airtight containers in the refrigerator for up to 3 days.
  • To keep chips crunchy, add them fresh just before serving.
  • This salad is not freezer-friendly due to the fresh produce and chips.

Nutrition

Serving: 1 serving | Calories: 463kcal | Carbohydrates: 5g | Protein: 29g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 338mg | Potassium: 537mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1021IU | Vitamin C: 9mg | Calcium: 310mg | Iron: 3mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Beef, Main Dish, Salads Tagged With: catalina dressing recipes, catalina taco salad with fritos, mexican food, Salads, taco salad, Tex-Mex

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Ben says

    September 18, 2017 at 3:54 am

    4 stars
    Thanks for not screwing this up with doritos or trying to make it resemble a traditional taco salad, my Mom used to make this years ago and it’s kind of it’s own thing.

    The only difference when I make it is I use iceberg lettuce for crunch and at a higher ratio to the other ingredients and put the chips on top so they stay crunchy, I can see avocado and roasted corn being really good though.

    Reply
  2. Lourdes says

    April 4, 2018 at 12:54 pm

    4 stars
    Hi, I did your recipe and added corn and avocado. I ended up using green olives since they were what I had available at the time. Great recipe! Made it for super bowl and no one could keep their hands off it. Thank you so much for sharing.

    Reply
    • Jennifer says

      April 6, 2018 at 12:52 pm

      Thank you! I’m so glad you enjoyed it!

      Reply
      • Steve Bunnell says

        September 29, 2019 at 9:19 pm

        Hi Jennifer, thanks so much for the recipe. My wife is not been feeling well so it’s time for this 64 year old guy to step up. I plan on using your recipe with a slight modification adding a avocado and regular tortilla chips.

        Reply
        • Jennifer says

          September 30, 2019 at 11:46 am

          Hi Steve. I’m sorry to hear that your wife is not doing well. I hope this recipe and more can help you help her! Take care. – Jennifer

          Reply
          • Steve Bunnell says

            September 30, 2019 at 6:29 pm

            Thanks Jennifer.

  3. Rubylen Tipton Butler says

    May 3, 2024 at 8:04 pm

    5 stars
    I did this recipe tonight and it was a big hit with my family. I followed it exactly. Great recipe and it will be on my favorite list to repeat again

    Reply
    • Jennifer says

      May 4, 2024 at 7:08 am

      Yay! I’m so glad! Thank you for taking the time to let me know.

      Reply
4.34 from 3 votes

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

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