Catalina Taco Salad

This vibrant Catalina Taco Salad is a quick and easy weeknight meal, packed with seasoned ground beef, fresh vegetables, crunchy Fritos, and a tangy Catalina dressing.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Main Dish, Salad

Cuisine: American, Tex-Mex

Calories: 650

Ingredients Equipment Method Notes

Ingredients

450 g ground beef Use lean ground beef for a healthier option and less grease.
1 packet taco seasoning Choose your preferred brand and spice level.
1 head iceberg lettuce Ensure lettuce is thoroughly washed, dried, and chopped for crispness.
2 large tomatoes Select firm, ripe tomatoes for the best flavor and texture.
110 g shredded cheddar cheese Freshly shredded cheese often melts better and has a richer taste.
1 can black beans Rinsing and draining beans removes excess sodium and starch.
240 ml Catalina dressing Adjust the amount of dressing to your personal preference.
1 bag Fritos corn chips Crush lightly just before serving to maintain their crisp texture.
60 g sliced black olives These add a briny flavor; feel free to omit if not a fan.
120 ml sour cream Serve on the side for individual topping and creaminess.
25 g chopped green onions Adds a fresh, mild onion bite and a pop of color.

Equipment

Skillet
Large Bowl

Method

Brown ground beef in skillet over medium-high heat until no pink remains, about 6-8 minutes.
Add taco seasoning and 3/4 cup water, simmer 4-5 minutes until thickened.
Chop lettuce, dice tomatoes, and prepare all other vegetables while the beef cooks.
Layer lettuce, beef, beans, tomatoes, olives, and cheese in a large bowl.
Add dressing, toss gently, then top with crushed Fritos, and serve immediately with sour cream on the side.

Notes

For the best texture, serve this salad immediately after adding the Fritos to keep them crunchy. Feel free to customize with other toppings like avocado or jalapeños.