Description

This taco salad is a fresh, vibrant take on classic taco flavors, blending seasoned ground beef, crisp lettuce, fresh veggies, and the tangy-sweet punch of Catalina dressing. Perfect for busy weeknights or casual gatherings, it’s quick to make, customizable, and full of satisfying textures and flavors. The crunchy tortilla chips add a delightful contrast to the tender beef and crisp veggies, while the dressing ties everything together beautifully. A meal in itself, this salad offers a delicious balance of protein, fiber, and zest that’s both comforting and refreshing.

Ingredients

Scale

1 lb ground beef
2 tbsp taco seasoning
6 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
½ cup red onion, finely chopped
1 cup black beans, rinsed and drained
1 cup corn kernels
1 cup shredded cheddar cheese
1-2 sliced jalapeños (optional)
1 avocado, diced (optional)
1 cup tortilla chips, crushed
½ cup Catalina dressing

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Instructions

Brown ground beef over medium heat until cooked through. Drain excess fat.
Stir in taco seasoning and simmer for 3-4 minutes.
Chop and prepare lettuce, tomatoes, onion, beans, and corn.
In a large bowl, combine the veggies and beans.
Top with seasoned beef and shredded cheese.
Drizzle Catalina dressing over the salad. Toss lightly if desired.
Add crushed tortilla chips just before serving.

Notes

For a vegetarian version, substitute beef with seasoned black beans or plant-based crumbles.
Make homemade Catalina dressing for a fresher, customizable flavor.
Add fresh lime juice for extra brightness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course / Salad
Method: Stove-top / Assembly
Cuisine: Tex-Mex

Nutrition

Serving Size: 4
Calories: 420
Sugar: 6g
Sodium: 700mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 28g
Cholesterol: 75mg