Introduction
This Taco Salad brings the bold, craveable flavors of your favorite tacos into a hearty, satisfying bowl. You get the perfect combination of seasoned beef, crisp lettuce, and fresh toppings, all tied together with a tangy Catalina dressing for that signature sweet-and-savory kick. It’s a complete meal that’s fast to assemble and endlessly customizable for everyone at your table.
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, heat the olive oil over medium-high heat. 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.
- Add the taco seasoning packet to the cooked beef along with the amount of water specified on the packet. Stir to combine and simmer for 2-3 minutes until slightly thickened. Remove from heat and let it cool slightly.
- While the beef cooks, prepare your salad base. In a large serving bowl or on individual plates, arrange the romaine lettuce.
- Top the lettuce with the seasoned ground beef, black beans, corn, diced tomato, diced avocado, shredded cheddar cheese, and sliced olives.
- Sprinkle the 1 cup of tortilla strips over the top of the salad.
- Drizzle the Catalina dressing over the entire salad, and add dollops of sour cream. Garnish with extra tortilla strips and optional cilantro leaves, if desired. Toss just before serving.
Variations
- Deconstructed Style: Serve all the components in separate bowls and let everyone build their own salad. This keeps ingredients crisp and is great for varying tastes.
- Different Base: Swap the romaine for a sturdier shredded iceberg lettuce for extra crunch that holds up better to the dressing.
- Protein Swap: Use the taco seasoning to flavor ground turkey or chicken instead of the ground beef, following the same cooking method.
- Warm Bowl: Serve the salad in a warmed, shallow bowl for a comforting touch, especially great for cooler days.
Tips for Success
- To prevent a soggy salad, add the dressing and toss just before you are ready to eat.
- Let the cooked taco meat cool for 5 minutes before adding it to the salad to keep the lettuce from wilting.
- For the crispiest result, add the tortilla strips as the final topping right before serving.
- Dicing the avocado and tossing it with a little of the dressing can help prevent browning if you need to prep it ahead.
Storage & Reheating
Store all components separately in airtight containers in the refrigerator for up to 3 days. The beef can be reheated gently in the microwave or in a skillet over low heat. Assemble fresh portions when ready to eat.
FAQ
Can I make this ahead of time?
Yes, you can prep the individual components (cook the beef, chop veggies, shred cheese) up to 2 days in advance and store them separately. Assemble just before serving.
Can I use a different dressing?
Absolutely. As noted in the ingredients list, ranch dressing is a popular alternative to Catalina. You could also use a creamy cilantro-lime dressing or a simple salsa.
How can I make this vegetarian?
Simply omit the ground beef. You can add an extra 3/4 cup of black beans or corn for more substance, and ensure your taco seasoning is vegetarian.
My avocado is browning. What can I do?
Dice the avocado right before assembling. If you must prep it ahead, toss the diced pieces with a small spoonful of the Catalina dressing—the acidity helps slow oxidation.
Is there a substitute for tortilla strips?
You can use crushed tortilla chips for a similar crunch. For a lighter option, try baking corn tortillas cut into strips until crisp.
Can I serve this warm or cold?
Both ways work! The beef is typically served warm, which slightly wilts the lettuce for a more cohesive, warm salad experience. For a fully cold salad, chill the beef completely before assembling.
