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Taco Salad with Catalina Dressing
Servings:
8
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Author:
Sandy Coughlin
Course:
Main Course
Cuisine:
American
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:
452
kcal
,
Carbohydrates:
44
g
,
Protein:
19
g
,
Fat:
24
g
,
Saturated Fat:
5
g
,
Polyunsaturated Fat:
6
g
,
Monounsaturated Fat:
10
g
,
Trans Fat:
0.2
g
,
Cholesterol:
42
mg
,
Sodium:
1084
mg
,
Potassium:
782
mg
,
Fiber:
9
g
,
Sugar:
8
g
,
Vitamin A:
1931
IU
,
Vitamin C:
27
mg
,
Calcium:
128
mg
,
Iron:
3
mg