Taco Salad with Catalina Dressing
Put a new spin on taco night with this Taco Salad with Catalina Dressing. It's ideal for casual get-togethers or busy weeknight meals.
Servings: 4
Calories: 1280kcal
Ingredients
Taco meat
- 16 ounces ground beef or ground turkey or chicken
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika sweet or smoked
- ¼ teaspoon dried oregano
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Taco Salad
- 1 whole Romaine heart washed, dried, and chopped
- 1 cup small cherry tomatoes halved
- ⅓ cup sliced black olives
- ⅓ cup pickled red onions
- 1-1¼ cups shredded Colby Jack cheese
- 1 avocado diced and tossed in lime juice
- ¼ cup cilantro leaves or parsley or chives
- 2 cups Nacho cheese Doritos crushed, plus extra for serving
- ½ cup Catalina dressing plus more as needed
- sour cream or Mexican Crema for serving
Instructions
- Add the beef and seasonings to a large skillet set over medium heat. Cook the meat until it is no longer pink, breaking it apart as it cooks. (Ground beef should be cooked to 160℉; ground turkey and chicken should be cooked to 165℉.) Cool the meat slightly before adding it to the salad.16 ounces ground beef, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon dried oregano, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
- Add the lettuce to a large serving bowl. Top it with the beef, tomatoes, olives, onions, cheese, avocado, and cilantro. Toss together and top with crushed Doritos. Serve with dressing and sour cream on the side.1 whole Romaine heart, 1 cup small cherry tomatoes, ⅓ cup sliced black olives, ⅓ cup pickled red onions, 1-1¼ cups shredded Colby Jack cheese, 1 avocado, ¼ cup cilantro leaves, 2 cups Nacho cheese Doritos, ½ cup Catalina dressing, sour cream
Notes
Avocado: Dice the avocado and toss with lime or lemon juice right before assembling the salad.
Make-ahead: It's best to assemble the salad when ready to serve; however, some ingredients can be prepped in advance, like the taco meat, cheese, and lettuce. Store these items separately in the fridge until ready to use.
Serving: Serve the dressing on the side to keep the salad from getting soggy. This is especially helpful if you have leftovers.
Storage: Refrigerate leftovers in an airtight container and eat within one day.
Nutrition
Calories: 1280kcal | Carbohydrates: 93g | Protein: 40g | Fat: 84g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 1892mg | Potassium: 1024mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1421IU | Vitamin C: 15mg | Calcium: 498mg | Iron: 6mg
