Description
This crunchy taco salad features seasoned ground meat, black beans, fresh veggies, and crispy tortilla chips, all tossed with sweet-tangy Catalina dressing for a customizable meal.
Ingredients
Scale
- 1 lb ground beef (or turkey)
- 1 tablespoon oil
- 2 tablespoons taco seasoning
- 1/4 cup water
- 8 cups romaine or mixed greens
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, drained
- 1 cup corn
- 1 cup shredded cheddar
- 3/4 to 1 cup Catalina dressing
- 4 cups crushed tortilla chips
- Diced avocado (optional)
- Chopped cilantro (optional)
- Lime wedges (optional)
Instructions
- Heat a 12-inch nonstick skillet over medium-high heat with 1 tablespoon oil.
- Add ground beef (or turkey), break it up, and cook for 7–9 minutes until browned and reaches 160°F; drain excess fat if needed.
- Stir in taco seasoning and water, simmer for 2 minutes to coat the meat.
- Chop the lettuce, halve cherry tomatoes, drain beans, and measure corn and cheese.
- Assemble all vegetables in a large bowl, add warm meat, and toss with Catalina dressing or serve dressing on the side.
- Finish with crushed tortilla chips and diced avocado right before serving.
Notes
For best texture, keep components separate until serving. Can be adapted to be gluten-free or dairy-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2–3 cups
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg