Here’s a classic, potluck-style Catalina Taco Salad — sweet, tangy, crunchy, and super easy to throw together.
🌮 Catalina Taco Salad
Ingredients (Serves 6–8)
For the salad:
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 head iceberg lettuce, chopped
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 small red onion, finely chopped (optional)
- 1–2 cups Nacho Cheese Doritos (slightly crushed)
For the dressing:
- 1 cup Catalina dressing (store-bought or homemade)
- 1/2 cup sour cream (optional, for creamier texture)
Instructions
- Cook the beef
- In a large skillet over medium heat, brown the ground beef.
- Drain excess grease.
- Stir in taco seasoning and prepare according to packet directions.
- Let cool slightly.
- Prepare the salad base
- In a large bowl, combine lettuce, cheese, tomatoes, kidney beans, and onion.
- Mix dressing
- In a small bowl, whisk together Catalina dressing and sour cream (if using).
- Assemble
- Add the slightly cooled taco meat to the salad.
- Toss with dressing until evenly coated.
- Gently fold in crushed Doritos just before serving to keep them crunchy.
- Serve immediately
- Best enjoyed fresh so the chips stay crisp!
Tips & Variations
- Add sliced black olives or avocado for extra flavor.
- Swap kidney beans for black beans if preferred.
- For a lighter version, use ground turkey and light dressing.
- If making ahead, keep the Doritos separate and mix in right before serving.
If you’d like, I can also give you a homemade Catalina dressing recipe to go with it 😊
