This taco salad recipe with Catalina dressing is super easy to make, and it’s packed with tons of yummy south-of-the-border flavor! It’s one of our favorite foods when we want lots of deliciousness that’s not too heavy! You’ll love how all of the ingredients come together in the most delightful way—even the first time you make it! Don’t be surprised if the family requests it often.

It’s also called Frito taco salad or Dorito taco salad. However, I made this with the tortilla chips that I had on hand instead of Fritos. It really doesn’t matter because it’s good with any type of corn chip. Although I still like the way I used to make it (without Catalina), this has become my favorite taco salad recipe.

Ingredients

The ingredients for this salad are very straightforward, but somewhat flexible. It’s easy to make substitutions without sacrificing flavor.

Here’s what you’ll need:

• Ground beef (or ground turkey)
• Catalina dressing (or French dressing)
• Taco seasoning (or chili powder)
• Chili beans, drained (may substitute red kidney beans, black beans, pinto beans, or ranch style beans)
• Diced onion
• Garlic powder
• Diced bell pepper (red bell pepper or green bell pepper)
• Lettuce, cut into bite-size pieces (iceberg lettuce or romaine lettuce)
• Diced fresh tomatoes (beefsteak, Roma, or grape tomatoes)
• Shredded cheddar cheese
• Tortilla chips or your favorite crunchy corn chips (as many as you want)

Optional ingredients you can add:

• Sour cream
• Avocado
• Crushed Doritos
• Cut fresh veggies
• Salsa
• Worcestershire sauce
• Onion powder
• Refried beans
• Green onions or red onion
• Pico de Gallo
• Sweet corn
• Sliced black olives
• More green peppers
• Fresh lime juice
• Jalapeno peppers
• Pepper jack cheese
• Cayenne pepper
• Red pepper flakes

Remember that the best ingredients are the ones you like. So if something sounds good, add it. If you’re unsure of how it will taste on the salad, try just a little bit and take a bite. The reverse is also true. If you prefer to have a simple salad with just lettuce, tomato, and a seasoned beef mixture, that’s okay too.

Directions

First, brown the taco meat in a large skillet over medium heat. Sometimes I used ground beef, but this time I used the ground turkey that I had on hand. Drain the meat to reduce excess fat.

You can use whatever type of large skillet you have. Since I have a bunch of cookware, I like to test recipes on all of them. This recipe works just as well in a nonstick pan and cast iron skillet as it does in this stainless steel pan.

After the ground beef is done, add the Catalina dressing. Sprinkle the taco seasoning and garlic powder over the meat mixture and stir.

Turn the heat down to low and simmer while you prepare the remaining ingredients. Mix the beans, onion, bell pepper, and tomatoes in a large bowl. You want a big bowl because because you’ll need room to toss all of the ingredients.

Add the lettuce and toss. Sometimes I shred the lettuce, but this time I used bite-size pieces.

At this point, you need to make a decision about when to add the meat mixture. You can either toss it into the salad or put the salad into bowls and add the meat to the top. It doesn’t matter how you do it. It’s good both ways. 

But keep in mind that if you want the salad the next day, you can heat up the meat if it’s separate. So that’s what I usually do. Sprinkle shredded cheese over the top. I used cheddar, but you can use any kind of cheese you like. I’ve even used bleu cheese just to see how it tastes. And it’s delicious if you like bleu cheese.

Actually, the perfect way to serve this is to let each person add whatever they want to the top. With a variety of delicious food on the table, everyone will leave the dinner table satisfied. Offer a variety of tasty sides, breads, and desserts to go with your salad for a winning combination.

Homemade Catalina Dressing

It’s easy to make tangy Catalina dressing. Here are the ingredients:

• 1/2 cup ketchup
• 1/3 cup sugar (granulated or brown sugar)
• 1/2 cup vinegar (preferably red wine vinegar but others are good too)
• 1/3 cup cooking oil
• 1/3 cup Worcestershire sauce
• 1/4 teaspoon ground mustard
• Dash of cayenne pepper

Combine all of the ingredients in a small bowl and stir until well mixed. Store in an airtight bottle or jar until time to use it. Last time I made this, it disappeared before I had a chance to make a taco salad. So I had to make more.

More Salad Recipes

I love salads because they’re typically easy meals loaded with all kinds of yummy veggies. If you enjoy any kind of salads, from summer salads to pasta salads, you’ll find something yummy here:

Salmon Macaroni Salad – This seafood salad has become a family favorite.

Chickpea Tuna Salad – Here’s a salad that can be a side dish or the main dish. It’s especially good for lunch when you want something that’s both flavorful and filling.

Festive Tex Mex Salad – Serve this in a tortilla bowl or in taco shells to make them even more special.

Southern Style Egg Salad – This delicious salad is packed with protein and all kinds of deliciousness that you can serve on lettuce or between slices of bread.

Easy Chicken Salad – I love the fact that you can use leftover chicken, rotisserie chicken, or even canned chicken for this one.

Delicious Taco Salad for Lunch or Dinner

This taco salad with Catalina dressing is a meal in itself! It’s a great dish to make for lunch or dinner, and it can be easily customized with your favorite toppings. 

Please feel free to share!