Taco salad with Catalina dressing is unapologetically a little messy. The lettuce gets coated, the avocado softens into the dressing, and crushed tortilla chips find their way into every forkful. That is exactly the point. This is a 20-minute dinner built from seasoned ground beef, cold vegetables, beans, cheese, and a sweet-tangy dressing. Let the beef cool before tossing it with the lettuce. I ignored that once and watched a crisp bowl turn limp in minutes. Warm is fine for many salads. This one needs the contrast.
The balance behind the big bowl
Catalina dressing is sweeter than salsa or a lime vinaigrette, so the seasoned beef and chili beans keep the salad grounded. Iceberg lettuce is the right choice here. It has enough crunch and structure to carry a thick dressing, and it does not compete with the other flavors. Avocado adds creaminess, while tomatoes and green onions bring freshness.
The crushed nacho cheese chips go in last. Add them too early and they soften before dinner reaches the table. Half a cup is enough to scatter salty crunch through the salad without turning it into a chip bowl. I sometimes put the chips on individual servings if I know there will be leftovers.
What to prepare before mixing
Brown the ground beef thoroughly, breaking it into small pieces so it distributes through the salad. Drain excess grease, then add the taco seasoning and one third cup water. Let it simmer for a few minutes. Spread the meat on a plate or shallow bowl to cool faster.
While it cools, chop the iceberg, Roma tomatoes, avocado, and green onions. Drain and rinse the chili beans. Rinsing removes the thick canning liquid, which can muddy the dressing. Shredded Mexican-style cheese is convenient, but cheddar works if that is what is open. Keep every cold ingredient refrigerated until the beef has cooled.
Toss it at the last sensible minute
Put the lettuce in the largest bowl you own. A cramped bowl leads to dressing on the counter and untouched lettuce at the bottom. Add the tomatoes, avocado, green onions, beans, cheese, and cooled beef. Pour in the Catalina dressing gradually and toss. You may want all ten ounces, or slightly less depending on the size of the lettuce.
Fold in the crushed chips immediately before serving. If dinner will be delayed, keep the components separate and combine them when everyone is ready. The supplied nutrition estimate is 972 calories per serving, with 2,121mg sodium. That figure is stated as an automatic approximation by the source.
Once dressed, this salad is best eaten promptly. For planned leftovers, store the lettuce, beef, dressing, avocado, and chips in separate containers. Reheat the beef if you like, but cool it again before building the next bowl.
You can do nearly all the chopping ahead, with one exception. Cut the avocado close to serving so it stays green and firm. The seasoned beef can be made a day ahead and refrigerated after cooling. Break it up as it reheats, then let it cool on a plate. For a table of mixed appetites, arrange the ingredients separately and let everyone build a bowl. That also keeps the dressing and chips away from portions meant for tomorrow.
Drain the tomatoes briefly if they are especially juicy. Excess tomato liquid thins the Catalina dressing and collects under the lettuce. A salad spinner is useful too; thoroughly dry lettuce holds the dressing instead of shedding it.
Taco Salad with Catalina Dressing
Description
Cool seasoned beef before tossing it with iceberg, vegetables, beans, cheese, dressing, and crushed chips.
Ingredients:
Instructions
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Cook ground beef thoroughly, breaking it up.
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Drain excess grease.
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Add taco seasoning and water; simmer a few minutes, then cool completely.
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Chop lettuce, tomatoes, avocado, and onions.
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Toss cooled beef with vegetables, beans, cheese, and dressing.
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Fold in crushed chips immediately before serving..
Note
Nutrition per serving: 972 calories, 65g carbohydrates, 37g protein, 63g fat, 18g saturated fat, 2,121mg sodium, 107mg cholesterol, 15g fiber, 31g sugar. Source states nutrition is automatically calculated and approximate.