Crispy Taco Salad with Tangy Catalina Dressing

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Experience a blast from the ’90s with every bite of this vibrant taco salad drizzled in tangy-sweet Catalina dressing. Each forkful of seasoned beef, fresh veggies, and crunchy chips is coated in a homemade vinaigrette that perfectly balances sweet, savory, and crisp.

Overhead shot of a vibrant taco salad bowl with seasoned beef, beans, corn, avocado, olives, cheese, and crushed tortilla chips, drizzled in Catalina dressing

Why You’ll Love This Taco Salad with Catalina Dressing

As a ’90s kid, Catalina dressing was the superstar of every salad bar- right up there with my favorite easy copycat Taco Bell beef tacos. Today, we’ve bottled that sweet-tangy magic into a quick whisk-together vinaigrette and tossed it with seasoned beef, fresh veggies, and crunchy chips.

Get ready for a Crispy Taco Salad with Tangy Catalina Dressing that’ll transport you back to childhood dinner nights, without any soggy lettuce or limp chips.

Enjoy this crispy taco salad alongside my creamy Mexican street corn pasta salad for a full Tex-Mex feast. And treat yourself to homemade paleo Mexican hot chocolate for dessert.

Jean’s Notes: When I first recreated this dressing at home, I was amazed how a simple blend of red wine vinegar, ketchup, and spices could bring back those nostalgic flavors. Whisking in oil at the end gives you a silky emulsion that coats every bite, from the crisp greens to the chewy black beans.

This homemade version rivals any bottled dressing (and comes with the bragging rights of making it yourself)!

Ingredients You’ll Need

Spread of taco salad ingredients on a wooden board: ground beef, taco seasoning, lettuce, beans, corn, tomato, avocado, cheese, olives, and crushed chips

Ground beef: adds hearty protein and a savory base that carries the taco spices, creating a meaty foundation for the salad
Taco seasoning: pre-blended spices (chili, cumin, garlic, oregano) that infuse the beef with classic Tex‑Mex flavor
Water: helps dissolve and distribute the seasoning evenly through the meat without diluting the flavor
Lime juice: brightens and balances the savory beef, adding a fresh citrus note that cuts the richness
Romaine lettuce, chopped: crisp, sturdy greens that resist wilting under dressing and provide satisfying crunch
Black beans (or pinto beans), drained and rinsed: creamy texture with plant-based protein and fiber to boost nutrition and satiety
Corn (defrosted frozen, or canned): sweet kernels add pops of flavor and vibrant color contrast against savory components
Tomato, diced: juicy acidity that cuts through richness, lending freshness and bright color
Avocado, diced: creamy richness and heart-healthy fats that mellow the dressing’s tang and add silky texture
Shredded Mexican-blend cheese: combines tangy cheddar and melty Monterey Jack for gooey pockets of dairy goodness
Sliced black olives: briny, salty bites that deepen overall flavor complexity
Tortilla chips, crushed (plus extra for serving): signature crunch and texture contrast
Sour cream (optional): cool creaminess that tames heat
Jalapeños (optional): fresh or pickled slices for a customizable spicy kick

Catalina Dressing:

Red wine vinegar: provides a bright, tangy acidity
Ketchup: serves as a sweet tomato base
Sugar: balances acidity and enhances sweetness for that classic ’90s taste
Worcestershire sauce: brings umami depth and savory complexity
Paprika: imparts smoky warmth and red hue
Onion powder: offers subtle flavor without large bits on onion
Neutral-flavored oil (avocado or vegetable): emulsifies the dressing and ensures smooth coating of salad ingredients

How to Make This Catalina Taco Salad

Food processor bowl with ingredients for Catalina dressing—vinegar, ketchup, spices—being blended into a smooth vinaigrette

Step 1: In a food processor, combine vinegar, ketchup, sugar, Worcestershire sauce, paprika, and onion powder. Process until smooth. With the motor running, drizzle in oil until the dressing emulsifies. Taste and adjust the sugar if you prefer it sweeter.

Skillet on the stove with ground beef browning, ready for taco seasoning and lime juice

Step 2: Heat a skillet over medium-high heat. Add ground beef and cook, breaking up the meat, until browned (about 5 minutes).

Hands layering romaine lettuce, seasoned beef, beans, corn, tomato, avocado, olives, cheese, and chips in a large mixing bowl

Step 3: Stir in taco seasoning, water, and lime juice. Simmer until the sauce thickens, then remove from the heat.

Close-up of pouring catalina dressing over the assembled taco salad.

Step 4: In a large bowl, layer romaine, seasoned beef, beans, corn, tomato, avocado, olives, cheese, and crushed chips. Drizzle the Catalina dressing over the salad.

Close-up of tossing the assembled taco salad with Catalina dressing coating every ingredient

Step 6: Toss gently to coat every ingredient.

Feeling adventurous? Try this salad with my authentic pollo asado instead of ground beef!

Styled final shot of Crispy Taco Salad with Tangy Catalina Dressing in a rustic wooden bowl, ready to serve

Make-Ahead & Storage Tips

Salad leftovers stay crisp when you store ingredients separately. Keep the greens, toppings, and chips in airtight containers, and refrigerate up to 3 days.

Only add the dressing and chips just before serving to preserve maximum crunch.

Recipe FAQs

How do I keep my tortilla chips crunchy?

Store chips separately and add them right before serving. For extra crisp, re-crush just before tossing.

What lettuce works best for taco salad?

Romaine holds up well under dressing thanks to its firm ribs and crisp texture. Iceberg is another sturdy option.

Can I make Catalina dressing ahead?

Yes- homemade Catalina keeps in the fridge for up to 2 weeks. Shake well before each use.

How do I prevent dressing from pooling at the bottom?

Drizzle the dressing gradually over the top and toss gently in batches so each ingredient gets evenly coated without excess pooling.

What’s your favorite ’90s salad bar memory? Share your story and star rating below- I can’t wait to hear how this Crispy Taco Salad with Tangy Catalina Dressing becomes your new family favorite!

Finished taco salad served in a white bowl, topped with extra tortilla chips and a lime wedge on the side

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