Taco Salad with Catalina Dressing is a hearty salad recipe loaded with taco seasoned ground beef, romaine lettuce, cherry tomatoes, cheddar cheese, crushed tortilla chips, corn, black bean and diced avocados all tossed in a sour cream and Catalina based dressing.

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Taco Salad with Catalina Dressing can be served as a complete meal or as a side dish for barbecues and potlucks.

This taco salad with black beans and diced avocados is sure to be a hit.

This ground beef taco salad recipe takes about forty minutes from start to finish and serves six as a main dish.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this taco salad, I started by dropping some lean ground beef into a large skillet over medium-high heat.

I crumbled the ground beef well as it cooked.

When the ground beef was fully cooked, I added water, chili powder, cumin, garlic powder, paprika, salt, and black pepper to the skillet.

I stirred all of the ingredients together until the ground beef was fully coated in the seasoning.

I set the skillet aside.

I dumped some chopped romaine lettuce, cherry tomatoes, shredded cheddar cheese, crushed tortilla chips, canned corn, and canned black beans into a large bowl.

I added the cooked ground beef to the bowl.

I tossed all of the ingredients together well.

I poured sour cream, Catalina dressing, salsa, lime juice, salt, and black pepper into a bowl.

I whisked the ingredients together well to make the dressing.

I poured the dressing over the salad.

I tossed until all of the ingredients were well coated in the dressing.

I topped the salad with diced avocado, shredded cheddar and Catalina dressing.

Then the beef tortilla chip salad was ready to serve.

This taco salad is loaded with fresh veggies and taco seasoned ground beef.

This refreshing salad is perfect for a summer dinner.

If you are looking for a delicious taco salad recipe using ground beef, then you need to try this Taco Salad with Catalina Dressing!

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Taco Salad with Catalina Dressing:

• 1 pound ground beef or turkey
• 1/4 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1 head (about 6-8 cups) romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• 1/2 cup canned corn, drained
• 1/2 cup canned black beans, rinsed and drained
• 1 avocado, diced
• 1/4 cup sour cream
• 1/3 cup Catalina dressing
• 2 tablespoons salsa
• 1 tablespoon lime juice
• Salt and black pepper, to taste

Toppings

• top with additional shredded cheddar and Catalina dressing when serving

How to Make Taco Salad with Catalina Dressing:

1. In a large skillet, cook the ground beef or turkey over medium-high heat until browned and cooked through, breaking it up as it cooks.
2. Add the water, chili powder, cumin, garlic powder, paprika, salt, and black pepper to the skillet; stir until meat is well coated. Set aside.
3. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, shredded cheddar cheese, crushed tortilla chips, canned corn, and canned black beans.
4. Add the cooked ground beef to the bowl and toss everything together.
5. In a separate small bowl, whisk together the sour cream, Catalina dressing, salsa, lime juice, salt, and black pepper to make the dressing.
6. Pour the dressing over the salad and toss until well combined.
7. Top the salad with diced avocado, extra shredded cheese, and Catalina dressing, if desired.
8. Serve and enjoy!

FAQS:

How long does this salad keep in the fridge? The salad can be stored in an airtight container in the fridge for up to 2 days. However, it’s best to store the dressing and avocado separately and add them just before serving.

Can I make this recipe ahead of time? Yes, you can prepare the salad ingredients and dressing ahead of time, but it’s best to wait to add the dressing and avocado until just before serving to prevent the salad from becoming soggy.

Can I use a different type of dressing instead of the sour cream and salsa dressing? Yes, you can use any type of dressing you prefer!

What are substitutions that I can make? If preferred, other kinds of beans can be used such as kidney beans, pinto beans, or chickpeas. Other cheeses would also go well with this recipe, such as Monterey Jack, Colby Jack, or a Mexican blend of cheeses. You can also add other vegetables such as bell peppers, cucumbers, carrots, jalapenos, etc.

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