Introduction
This taco salad combines all the hearty, zesty flavors of your favorite tacos in a fresh, crunchy salad bowl. You get seasoned ground beef, classic toppings, and a satisfying crunch from the tortilla strips, all brought together with a tangy Catalina dressing. It’s a perfect one-bowl meal that’s quick to assemble and endlessly customizable.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef (such as 90% lean)
- 1 packet taco seasoning
- 4 cups romaine lettuce
- 3/4 cup black beans (rinsed and drained)
- 1/2 cup corn kernels
- 1/2 cup diced tomato
- 1 avocado (peeled, seeded and diced)
- 3/4 cup cheddar cheese (shredded)
- 1/4 cup sliced olives
- 1 cup tortilla strips (plus more for garnish)
- 2/3 cup catalina salad dressing (can also use ranch dressing)
- 1/4 cup sour cream
- cilantro leaves for garnish (optional)
Instructions
- In a large skillet over medium-high heat, warm the olive oil. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
- Stir in the taco seasoning packet and 1/4 cup of water. Cook for 1-2 more minutes, until the mixture is thickened. Remove from heat and set aside to cool slightly.
- While the beef cools, divide the romaine lettuce evenly among four large serving bowls.
- Top the lettuce with the cooled seasoned beef, black beans, corn kernels, diced tomato, diced avocado, shredded cheddar cheese, and sliced olives.
- Drizzle each salad with the Catalina dressing, then add a dollop of sour cream to the center of each.
- Sprinkle each salad with 1/4 cup of tortilla strips. Garnish with extra tortilla strips and cilantro leaves, if desired. Serve immediately.
Variations
- Serve deconstructed: Layer all ingredients in a clear bowl, keeping tortilla strips on top until ready to serve for maximum crunch.
- Create individual salad jars: Layer the ingredients in mason jars, starting with dressing at the bottom, followed by beans, corn, meat, cheese, and ending with lettuce and tortilla strips on top for a portable lunch.
- Swap serving styles: Instead of bowls, serve all the components buffet-style and let everyone build their own taco salad plate.
- For a warmer salad: Spoon the hot seasoned beef directly over the cold salad ingredients for a delicious contrast in temperatures.
Tips for Success
- Allow the cooked beef to cool for 5 minutes before adding it to the salad to prevent wilting the lettuce.
- Rinse and drain the black beans thoroughly to keep the salad from getting soggy.
- Dice the avocado last and add it right before serving to prevent browning.
- For a thicker, creamier texture, mix the Catalina dressing and sour cream together before drizzling over the salad.
Storage & Reheating
Store the undressed salad components (especially lettuce, tortilla strips, and avocado) separately from the seasoned beef and dressing in airtight containers in the refrigerator for up to 2 days. Reheat only the beef in the microwave or on the stovetop, then assemble your salad fresh.
FAQ
Can I make this with ground turkey or chicken?
Absolutely. You can substitute the ground beef with an equal amount of ground turkey or chicken. Simply follow the same browning and seasoning steps.
Can I make this vegetarian?
Yes. Omit the ground beef and taco seasoning packet. Instead, add an extra can of rinsed black beans or use a plant-based ground meat alternative seasoned with the taco packet.
Is there a substitute for Catalina dressing?
Yes, as noted in the ingredients list, ranch dressing is a popular alternative. A creamy cilantro-lime dressing or a simple lime vinaigrette also work well.
My salad gets soggy quickly. How can I prevent this?
Assemble and dress the salad just before serving. For meal prep, store all components separately and combine when ready to eat.
Can I use a different type of lettuce?
Yes, while romaine provides great crunch, you can use iceberg lettuce, chopped kale, or a spring mix. Note that softer greens may wilt faster.
Do I have to use the packet taco seasoning?
For the exact flavor profile of this recipe, yes. However, you can make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne to taste.
