Dinner

Taco Salad with Catalina Dressing Recipe

BySimon Carel November 2, 2025November 2, 2025

Introduction

Taco Salad with Catalina Dressing is a vibrant and satisfying dish that combines seasoned ground meat, fresh veggies, and crunchy tortilla chips, all tossed in a tangy, creamy dressing. Perfect for a quick weeknight dinner or a casual gathering, this salad delivers bold flavors and great texture in every bite.

Ingredients

1 pound ground beef or turkey
¼ cup water
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ 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
½ cup canned corn, drained
½ cup canned black beans, rinsed and drained
1 avocado, diced
¼ cup sour cream
⅓ cup Catalina dressing
2 tablespoons salsa
1 tablespoon lime juice
Salt and black pepper, to taste

Instructions

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

Tips & Variations

For a vegetarian option, substitute the ground beef with crumbled tofu or cooked lentils seasoned with the same spices.
Use baked tortilla chips to keep the salad a bit lighter and less greasy.
Add a squeeze of fresh lime juice over the salad just before serving for extra brightness.
If you prefer a spicier salad, mix a bit of hot sauce into the Catalina dressing.
Use fresh corn kernels when in season for a sweeter, fresher flavor.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated separately and add it just before serving to prevent the tortilla chips from getting soggy. When ready to eat, toss the salad again and enjoy. Reheating is not recommended as it is best served fresh and crisp.

How to Serve

A white plate holds a layered dish with a base of ground beef and black beans mixed with bright yellow corn pieces, creating a coarse texture. On top, there are slices of avocado with smooth, green flesh, and crispy light yellow tortilla chips. The layers are garnished with shredded cheddar cheese in orange and melted cheese blending into the mix. A thick, red sauce is drizzled over the top, adding shine and moisture. A fork lifts a bite showing all layers close up against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to keep the dressing and crunchy ingredients like tortilla chips separate until just before serving to maintain texture and freshness.

Can I use other types of dressing instead of Catalina?

Absolutely! Ranch, salsa vinaigrette, or a simple mix of sour cream and hot sauce can work well if you prefer a different flavor profile.

Simon Carel