Catalina Taco Salad

I think we can all agree that when it comes to weeknight dinners, the easier (and faster!) they are to make, the better. When prepping for a taco Tuesday even sounds overwhelming, I suggest trying a humble yet incredibly delicious taco salad. If you’re a fan of make-ahead meals, you can even prep the ground beef in advance.

This flavorful Catalina taco salad features savory ground beef, creamy pinto beans, cheddar cheese, crisp romaine lettuce and zesty Catalina dressing to bring it all together. With a prep and cook time of less than 30 minutes, you can have this family-friendly salad on the table in no time.

Ingredients for Catalina Taco Salad

• Ground beef: Use leaner ground beef (80/20 or 90/10) for this taco salad with Catalina dressing. You don’t want it too greasy.
• Cheddar cheese: For the best flavor, use freshly shredded cheese, but in a pinch, store-bought shredded cheese is perfectly acceptable too. Look for the best-tasting cheddar cheese brands.
• Pinto beans: Canned beans are a great pantry staple to always have on hand. Pinto beans have a slightly sweet, nutty flavor and a smooth texture.
• Tomatoes: Fresh tomatoes add sweetness to the Catalina salad. Vine-ripened tomatoes often have the best flavor. You could also use quartered or halved grape or cherry tomatoes.
• Onion: For the sharpest flavor, use chopped red onion. (For a mellower flavor, soak the chopped onion in cold water for about five minutes, drain it, then add it to the salad.) White or yellow onions are other types of onions that work well in this Catalina salad recipe.
• Romaine: The crisp texture of romaine lettuce contrasts nicely with the rest of the ingredients in this taco salad using Catalina dressing. You could also substitute iceberg lettuce or use a mix of lettuce varieties.
• Corn chips: Corn chips add crunch to the salad. Tortilla chips also work.
• Catalina salad dressing: Catalina salad dressing has a sweet and tangy flavor. It is similar to French dressing but has more tomato and vinegar. Use your favorite store-bought dressing or try making Catalina dressing from scratch.

Directions

Step 1: Brown the beef

In a large skillet, cook the ground beef over medium heat until no longer pink. Use a slotted spoon to transfer the meat to a large plate lined with paper towels to remove excess grease.

Step 2: Combine the salad ingredients

Transfer the cooked and drained ground beef to a large serving bowl. Add the cheese, beans, tomatoes, onion, romaine and corn chips.

Step 3: Add the dressing

Drizzle the salad with Catalina dressing and gently toss to coat.

Ellie Crowley for Taste Of Home

Catalina Taco Salad Variations

• Play with the protein: This taco salad with Catalina dressing is incredibly versatile. You can easily switch out the protein and use ground pork, chorizo sausage or, for a lighter take, try ground chicken or turkey. Because the base is so flavorful, it’s a great recipe for leftover chicken or shredded rotisserie chicken from the grocery store.
• Swap the dressing: If Catalina dressing is not your favorite, try making the salad with ranch dressing or simply toss the ingredients together with pico de gallo or your favorite store-bought salsa.
• Go crazy with the crunch: Switch out corn chips for tortilla strips or crumbled tortilla chips. For even more flavor, try this Catalina salad with Doritos (cool ranch or nacho cheese are both delicious!).
• Make it vegetarian: For a meatless Monday version of taco salad using Catalina dressing, skip the meat and double up on the pinto beans, add another can of beans such as black beans or kidney beans, or add your favorite crumbled plant-based meat substitute in place of the ground beef.
• Pile on the toppings: For a choose-your-own-adventure Catalina salad, serve it with a selection of optional toppings such as sour cream (or plain Greek yogurt), sliced black olives, guacamole or avocado slices, extra cheese or fresh chopped cilantro.

How to Store Catalina Taco Salad

Leftover Catalina taco salad should be stored in an airtight container in the refrigerator. Ideally, your best bet is to store the ground beef separately from the other ingredients. Similarly, if you expect to have leftovers, avoid tossing the salad with the dressing and serve the dressing on the side. Otherwise, the leftover salad will get slightly soggy when stored in the fridge.

How long does Catalina taco salad last?

Like any fresh green salad, Catalina taco salad is best on the day it is made but should last a few days in the refrigerator. The ground beef and beans will last up to four days.

Can you make Catalina taco salad ahead of time?

You can prep all the ingredients in advance—brown the beef, shred the cheese, chop the onions, seed and chop the tomatoes—but be sure to store individual ingredients in separate airtight containers in the refrigerator. Then, combine them (after reheating the ground beef in the microwave) and toss everything with the dressing right before serving.

Catalina Taco Salad Tips

Ellie Crowley for Taste Of Home

What can you serve with Catalina taco salad?

This taco salad with Catalina dressing is incredibly filling on its own. A few side dishes that would complement the bold flavor of this salad include Mexican street corn, tropical fruit salad and cilantro-lime rice.

Can you use taco meat in Catalina salad?

This salad is a great way to use leftover taco meat. Or, you can add taco seasoning to the ground beef after you cook it to add more bold and spicy flavor to this Catalina taco salad recipe.