Get ready for flavor overload with this Taco Salad with Catalina Dressing! It has all your favorite taco toppings and we're adding Fritos for a salty crunch. This is the salad of Summer and it's a full meal all in one bowl. Ready to eat in 45 minutes.
It's almost Summer cookout season and if you want to be the star of the party, just bring this Taco Salad. It has so much flavor and it's super easy to make. We're doing some chopping and browning ground beef..that's it!
For more of my favorite Summer Potluck Salads, check out this Marshmallow Fruit Salad, Mexican Street Corn Salad and Dill Pickle Potato Salad.
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Why You'll Love This Recipe:
- Big on Taste. The Catalina Dressing adds sweet and tangy flavor, then pile on seasoned beef, tons of veggies and crunchy Fritos. How could it get any better?
- Easy Prep. Just chopping and browning meat for this simple salad.
- A Crowd Favorite. Taco Salad is always a winner in our house. If you've got picky eaters, just separate the ingredients and let everyone build their own salads.
- Versatile. Whip this salad up for lunch, dinner or for a potluck side dish. It's filling enough for a full meal!
For more Meal Friendly Salads, check out this Grinder Pasta Salad, Chicken Bacon Caesar Salad and Southwest Chicken Salad.
Ingredients:
Catalina Dressing: Tastes a lot like French Dressing, but with more ketchup for a sweeter, tangier taste.
Ground Beef: I highly recommend a 85/15 lean to fat ratio. This will give you a juicy beef, but without all the grease that comes with an 80/20 ground beef.
Lettuce: For a taco salad, we need lots of crisp, crunch from the lettuce. Use iceberg or romaine hearts for the best taste.
*Find the full ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Feel free to add more toppings like sliced black olives or avocados.
- Substitute the cheddar cheese with Pepper Jack Cheese, Monterrey Jack or a Mexican blend.
- If you think cilantro tastes like soap, just leave it out.
- Can't find Catalina Dressing? Use French Dressing instead.
Loving these flavors? Try this Walking Taco Casserole, Crock Pot Birria Tacos, and Baked Chicken Tacos.
How to Make Taco Salad with Catalina Dressing:
Step 1: Rinse and dry the lettuce, then chop it into bite sized pieces. I like to run mine through the salad spinner to remove all the excess water.
Step 2: In a large skillet over medium heat, cook the ground beef until no longer pink, breaking the meat up as it cooks with a meat masher, spatula or wooden spoon.
Step 3: Once the meat is fully browned, reduce the heat to low and push the meat to one side of the pan and soak up some of the grease with a few paper towels and discard. Sprinkle in the taco seasoning and stir to combine. Remove the skillet from the heat and allow to cool for 10 minutes.
Step 4: Transfer the ground beef into a bowl or pie plate and place in the fridge for another 15 minutes until cooled down completely. Note: I like to use a pie plate because it allows the meat to spread out and cool quicker in the fridge.
Step 5: Once the meat has cooled, it's time to assemble the salad. Start by adding the lettuce to a large bowl and tossing with ¾ cup of Catalina dressing. Layer the ground beef on top, then the cheese, followed by onions, tomatoes, peppers, and cilantro. Top with Fritos right before serving. Enjoy!
Expert Tips:
- Dry the salad extremely well or run it through the salad spinner to remove the excess water.
- Allow the ground beef to cool on the stovetop and then in the fridge. This will help keep the greens and veggies nice and fresh without wilting them.
- I don't recommend prepping this salad too far in advance because it does get soggy quick. If you need to prep a few hours ahead, that is totally fine, but add the Fritos right before serving.
More Salad Recipes You'll Love:
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PrintRecipe
Taco Salad with Catalina Dressing
- Total Time: 45 minutes
- Yield: About 6 cups 1x
Description
Get ready for flavor overload with this Taco Salad with Catalina Dressing! It has all your favorite taco toppings and we're adding Fritos for crunch. This is the salad of Summer and is a full meal all in one bowl. Ready to eat in under an hour!
Ingredients
- 1 head of iceberg lettuce or romaine hearts, chopped (about 3-4 cups)
- 1 lb 85/15 ground beef
- 1 tablespoon taco seasoning
- ¾ cup Catalina dressing + more for serving
- 1 jalapeño, seeds and stems removed, diced
- 1 roma tomato, seeds and stems removed, diced
- 1 bell pepper, seeds and stems removed, diced
- ½ cup red onion, diced
- ⅓ cup fresh cilantro, roughly chopped
- 1 cup Cheddar cheese, shredded
- 1 cup original Fritos
Instructions
- Rinse and dry the lettuce, then chop it into bite sized pieces. I like to run mine through the salad spinner to remove all the excess water.
- In a large skillet over medium heat, cook the ground beef until no longer pink, breaking the meat up as it cooks with a meat masher, spatula or wooden spoon.
- Once the meat is fully browned, reduce the heat to low and push the meat to one side of the pan and soak up some of the grease with a few paper towels and discard. Sprinkle in the taco seasoning and stir to combine. Remove the skillet from the heat and allow to cool for 10 minutes.
- Transfer the ground beef into a bowl or pie plate and place in the fridge for another 15 minutes until cooled down completely. Note: I like to use a pie plate because it allows the meat to spread out and cool quicker in the fridge.
- Once the meat has cooled, it's time to assemble the salad. Start by adding the lettuce to a large bowl and tossing with ¾ cup of Catalina dressing. Layer the ground beef on top, and then the cheese, followed by onions, tomatoes, peppers, and cilantro. Top with Fritos right before serving. Enjoy!
Notes
- Dry the salad extremely well or run it through the salad spinner to remove the excess water.
- Allow the ground beef to cool on the stovetop and then in the fridge. This will help keep the greens and veggies nice and fresh without wilting them.
- I don't recommend prepping this salad too far in advance because it does get soggy quick. If you need to prep a few hours ahead, that is totally fine, but add the Fritos right before serving.
- Prep Time: 10 minutes
- Cooling Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Holly says
Obsessed with this taco salad! The Catalina dressing is amazing on it.
Tara Smithson says
Thanks so much Holly! I love Catalina dressing on it too!