Taco Salad with Catalina Dressing
Loaded with big, bold flavor and plenty of crunch, this easy Taco Salad with Catalina Dressing is a meal-worthy salad everyone will love!
Ingredients
- 1 pound lean ground beef
- ¾ cup water
- ¼ cup taco seasoning
- ⅓ cup of Catalina salad dressing, plus more for drizzling on salad
- 1 can of kidney beans, drained
- 11 oz. bag of Doritos chips
- 1 head of Iceberg lettuce, shredded
- 1 pint cherry or grape tomatoes, or substitute whole tomato, chopped
- ⅓ cup red bell pepper, chopped
- ¼ cup red onion, minced (or substitute green onions)
- 3 radishes, thinly sliced
- 2 avocados, peeled seeded, and chopped
- ½ cup sliced black olives
- ½ cup cheddar cheese, shredded
- ¼ cup fresh cilantro, chopped
- Ranch salad dressing for drizzling
Instructions
- In a large skillet, brown the beef. Drain the excess fat.
- Pour in ¾ cups water and ¼ cup of taco seasoning to the meat. Stir well.
- Add ⅓ cup of Catalina salad dressing. Stir and cook for 5 minutes.
- Add the beans to the taco meat. Stir and cook for another 3 minutes or until heated through.
- Cover the meat and set aside.
- Crush the Doritos and set aside.
- Using an extra large plate or salad bowl, add the greens.
- Add in all the veggies (tomatoes, red peppers, black olives, onions, radish slices, and avocados).
- Pour in the the warm meat and bean mixture and add crushed Doritos. Stir completely.
- On top, sprinkle the cheese on and toss to combine.
- Next, drizzle Catalina salad dressing over the salad. Also drizzle some Ranch dressing.
- Garnish with cilantro and serve!
Nutrition Facts
Calories: 452kcal, Carbohydrates: 44g, Protein: 19g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 1084mg, Potassium: 782mg, Fiber: 9g, Sugar: 8g, Vitamin A: 1931IU, Vitamin C: 27mg, Calcium: 128mg, Iron: 3mg