Crispy Taco Salad with Tangy Catalina Dressing

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

Crispy Taco Salad with Tangy Catalina Dressing

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.

Prep Time10

Cook Time8

Total Time18

Course: Salad

Cuisine: American, Mexican

Keyword: catalina taco salad, taco salad with catalina dressing

Servings: servings

Ingredients

1 lb ground beef
2 tbsp taco seasoning
1/4 cup water
1 tbsp lime juice
6 cups romaine lettuce
16 oz can of black beans drained and rinsed, or pinto beans
1½ cup frozen corn defrosted, or drained canned corn
1 large tomato diced
1 avocado diced
1 cup shredded Mexican blend cheese or shredded cheddar
1/2 cup sliced black olives
1 cup tortilla chips crushed, plus more for serving
OPTIONAL: sour cream and/or jalapeños for topping

Homemade Catalina Dressing

1/2 cup red wine vinegar
1/4 cup ketchup
3 tbsp sugar plus more to taste
1 tsp Worcestershire sauce
1 tsp paprika
1 tsp onion powder
1/2 cup avocado oil or any neutral-flavored oil

Instructions

Add all ingredients for the dressing, except avocado oil, in a food processor. Process to blend, then slowly pour in avocado oil until fully incorporated. Taste to add more sugar, if needed.
1/2 cup red wine vinegar, 1/4 cup ketchup, 3 tbsp sugar, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp onion powder, 1/2 cup avocado oil
Heat a skillet over medium high heat. Add ground beef and cook stirring until browned while breaking up the meat, about 5 minutes.
1 lb ground beef
Add taco seasoning, water, and lime juice, simmer for about 3 minutes until thickened. Remove from heat.
2 tbsp taco seasoning, 1/4 cup water, 1 tbsp lime juice
In a large bowl, add romaine lettuce, cooked beef, black beans, corn, tomato, avocado, black olives, and tortilla chips. Drizzle the dressing over everything.
6 cups romaine lettuce, 16 oz can of black beans, 1½ cup frozen corn, 1 large tomato, 1 avocado, 1 cup shredded Mexican blend cheese, 1/2 cup sliced black olives, 1 cup tortilla chips
Toss everything together to coat. Divide into bowls, and serve with sour cream, jalapeños, and more tortilla chips, if using.
OPTIONAL: sour cream and/or jalapeños

Video

Notes

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.

Nutrition