For a vegetarian option, substitute the ground beef with crumbled tofu or cooked lentils. Add a dollop of sour cream or Greek yogurt for extra creaminess. Spice it up with a pinch of cayenne pepper or a dash of hot sauce in the ground beef mixture. Feel free to customize the vegetables with your favorites, such as bell peppers, black olives, or cucumbers. For a make-ahead option, prepare all the ingredients separately and combine just before serving.
Taco Salad III
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS802
Experience a fiesta of flavors with this vibrant Taco Salad! A delightful mix of seasoned ground beef, crisp lettuce, colorful vegetables, and crunchy corn chips, all tossed in a zesty Catalina dressing. Perfect for a quick lunch or a light summer dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol72 mg
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Fiber12 g
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Protein27 g
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Saturated Fat16 g
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Sodium1682 mg
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Sugar18 g
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Fat61 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat. (10 minutes)
02 Step
Recipe View Season the Beef: Stir in the taco seasoning mix with the cooked ground beef, following the package instructions. Add a little water if needed to create a saucy consistency. Simmer for 5 minutes to allow the flavors to meld. (5 minutes)
03 Step
Recipe View Prepare the Salad Base: In a large serving bowl, combine the shredded iceberg lettuce, sliced red onion, chopped green onions, pinto beans, kidney beans, diced tomatoes, and cubed avocado. (5 minutes)
04 Step
Recipe View Assemble the Salad: Add the seasoned ground beef and shredded Cheddar cheese to the salad base. Gently toss all ingredients together to evenly distribute. (2 minutes)
05 Step
Recipe View Add Crunch and Dressing: Just before serving, add the crushed corn chips and drizzle with enough Catalina salad dressing to coat the salad to your liking. Toss gently to combine. (3 minutes)
06 Step
Recipe View Serve Immediately: Serve the taco salad immediately to prevent the corn chips from becoming soggy. Enjoy!
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RECIPE REVIEWS
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Aisha Oreilly
May 10, 2025I love how easy and customizable this recipe is. I often add black beans and jalapeños for extra flavor.
Reginald Feeney
Jul 16, 2023This salad is a crowd-pleaser! I made it for a potluck, and everyone raved about it.
Mariane Orn
Jun 1, 2023The Catalina dressing adds the perfect sweetness to balance the savory flavors. My kids adore this salad!
Giles Bahringer
May 27, 2023This recipe is a lifesaver on busy weeknights. It's quick, satisfying, and packed with fresh ingredients.
Ciara Daugherty
Oct 30, 2022I appreciate the tip about adding the corn chips right before serving. It prevents them from getting soggy.