Taco Salad with Catalina Dressing
A vibrant and colorful Taco Salad topped with a creamy Catalina dressing, combining fresh ingredients and zesty flavors for a delightful dining experience.
Ingredients
For the Salad
- 1 pound lean ground beef Can replace with ground turkey or vegetarian options.
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels Can use frozen or fresh.
- 1 cup chopped romaine lettuce
- 1 each avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup Catalina dressing Can substitute with ranch or homemade avocado lime dressing.
- to taste tortilla chips For crunch.
Instructions
Cooking the Beef
- In a skillet over medium heat, brown the ground beef.
- Stir in the taco seasoning and follow the package instructions, adding a quarter cup of water and simmering for about 5 minutes.
Preparing the Veggies
- While the beef is cooking, chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, and rinse the black beans and corn.
Assembling the Salad
- In a large bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, and avocado.
- Mix gently to combine.
Adding the Beef
- Spoon the seasoned ground beef over the salad mixture.
Finishing Touches
- Drizzle the Catalina dressing generously over the salad and toss to combine.
- Sprinkle the shredded cheese and crumbled tortilla chips on top.
- Serve immediately!
Notes
For best taste, add fresh ingredients like lettuce and avocado just before serving. Leftovers can be stored separately for up to 2 days.