Description

A delicious Mexican-inspired taco salad featuring seasoned ground beef, fresh vegetables, crispy tortilla chips, and tangy-sweet Catalina dressing. Perfect for potlucks, parties, or quick weeknight dinners.

Ingredients

Scale

1 pound ground beef
1 packet (1 oz) taco seasoning
1 large head iceberg lettuce, chopped
2 cups cherry tomatoes, halved
2 cups shredded cheddar cheese
3 cups crushed tortilla chips
1 can (6 oz) sliced black olives
1/2 cup diced red onion
1 cup Catalina dressing
1/2 cup sour cream (optional)

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Instructions

1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat when fully cooked.
2. Add taco seasoning and water according to packet directions. Simmer until liquid reduces and coating is thick. Let cool slightly.
3. Wash, dry, and chop the iceberg lettuce into bite-sized pieces. Place in a large serving bowl.
4. Halve the cherry tomatoes, dice the red onion, and prepare all other toppings.
5. Layer the cooled taco meat over the lettuce, followed by cheese, tomatoes, olives, and onions.
6. Just before serving, drizzle Catalina dressing over the salad and toss gently to combine.
7. Top with crushed tortilla chips immediately before serving to maintain crispness.
8. Add dollops of sour cream if desired and serve immediately.

Notes

Store all components separately in airtight containers for up to 3-4 days. Assemble just before serving for maximum freshness. Tortilla chips should always be added last to prevent sogginess. For meal prep, layer ingredients in mason jars with dressing on bottom and lettuce on top.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Bake
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 8g
Sodium: 890mg
Fat: 28g
Carbohydrates: 24g
Fiber: 4g
Protein: 22g