Taco Salad

Introduction

This Taco Salad brings all the bold flavors of your favorite taco night into one satisfying bowl. You get layers of seasoned beef, fresh vegetables, crunchy tortilla strips, and a tangy dressing, all coming together for a meal that’s both easy to make 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

1. 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 it is fully browned and cooked through, about 7-10 minutes. Drain any excess fat.
2. Stir in the packet of taco seasoning and the amount of water specified on the packet. Simmer for 2-3 minutes until thickened. Remove from heat and set aside to cool slightly.
3. While the beef cooks, prepare your salad base. In a large serving bowl or on individual plates, arrange the romaine lettuce.
4. Top the lettuce with the cooked taco meat, black beans, corn, diced tomato, diced avocado, shredded cheddar cheese, and sliced olives.
5. Sprinkle the 1 cup of tortilla strips over the salad.
6. Drizzle the Catalina dressing over the entire salad. Add dollops of sour cream.
7. Garnish with extra tortilla strips and cilantro leaves (if using). Serve immediately.

Variations

• Deconstructed Style: Serve all the components in separate bowls, allowing everyone to build their own perfect salad.
• Different Texture: Instead of mixing in the tortilla strips, use them as a base, creating a “taco salad bowl” effect, or swap them for crushed tortilla chips.
• Warm or Cold: Serve the taco meat piping hot over the cold vegetables for a great temperature contrast, or let the meat cool completely for a fully chilled salad.
• Dressing Swirl: Instead of drizzling the Catalina dressing and sour cream separately, you can swirl them together in a small bowl before adding to the salad for a creamy-pink dressing.

Tips for Success

• For the best texture and to prevent sogginess, add the tortilla strips and dressing just before serving.
• Thoroughly drain and rinse the black beans to remove excess sodium and the starchy canning liquid.
• Letting the cooked taco meat cool for 5 minutes before adding it to the salad helps keep the lettuce crisp.
• For easier serving, use kitchen shears to quickly chop the romaine lettuce directly into the bowl.

Storage & Reheating

Store leftover components separately in airtight containers. The beef will keep for 3-4 days in the refrigerator. Reheat the beef gently in the microwave or on the stovetop with a splash of water. Assemble fresh salads with the chilled ingredients and reheated beef.

FAQ

Can I use a different protein?

Yes, you can substitute the ground beef with an equal amount of ground turkey, chicken, or a plant-based meat alternative. Follow the same cooking instructions.

Can I make this ahead of time?

You can prep all the components (cook the beef, chop the vegetables, shred the cheese) up to a day in advance. Store them separately and assemble just before serving for the best results.

My avocado is browning. What can I do?

Toss the diced avocado in a small squeeze of lime or lemon juice (not in the ingredient list, but a common kitchen staple) to slow oxidation. Alternatively, wait to dice the avocado until the very last moment before assembly.

Is the Catalina dressing essential?

No, the recipe suggests ranch as an alternative. You can also use a creamy cilantro-lime dressing, chipotle ranch, or a simple lime vinaigrette based on your preference.

How can I make this less spicy?

Choose a “mild” taco seasoning packet. The Catalina dressing and sour cream also help balance and cool down any heat from the seasoning.

What’s the best way to serve this for a crowd?

Set up a taco salad bar! Arrange all the ingredients, including the dressings and garnishes, in separate bowls and let guests build their own.