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A close-up overhead view of the easy taco salad with Catalina dressing, showing the texture of the lettuce, ground beef, and cheese.

Taco Salad with Catalina Dressing (The Ultimate Crowd-Pleaser)

This Taco Salad with Catalina Dressing is the perfect weeknight meal! A delicious mix of seasoned ground beef, crisp lettuce, cheese, and crunchy chips, all tossed in a sweet and tangy homemade Catalina dressing. Easy, fast, and a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Salad
  • 1 lb lean ground beef 90/10 recommended
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 large head Iceberg Lettuce chopped
  • 2 medium tomatoes diced
  • 2 cups shredded Cheddar cheese
  • 1 can kidney beans 15-ounce, rinsed and drained
  • 10 ounces nacho cheese flavored tortilla chips crushed
For the Catalina Dressing
  • 1/2 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons sugar
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika

Equipment

  • 1 Large Skillet
  • 1 Large salad bowl

Instructions
 

  1. In a large skillet over medium-high heat, cook the ground beef until browned. Drain off any excess grease.
  2. Stir in the taco seasoning and water. Bring to a simmer and cook for 3-5 minutes until the sauce has thickened. Remove from heat and let it cool slightly.
  3. In a medium bowl or jar, combine all dressing ingredients: ketchup, red wine vinegar, olive oil, Worcestershire sauce, sugar, onion powder, and paprika. Whisk or shake until well combined.
  4. In a large salad bowl, combine the chopped lettuce, diced tomatoes, shredded cheese, and kidney beans.
  5. Add the cooled taco meat to the salad bowl. Drizzle with half of the dressing and toss to combine.
  6. Just before serving, add the crushed nacho cheese chips and toss one last time. Serve immediately with extra dressing on the side.

Notes

Tip 1: For best results, ensure the cooked beef has cooled for at least 10-15 minutes to prevent wilting the lettuce.
Tip 2: To make ahead, store all components in separate airtight containers in the fridge and assemble just before serving.
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