Taco Salad is one of the most supreme dinner salads out there. A mouth-watering salad is loaded with our favorite ingredients such as crunchy lettuce, lean ground beef cooked in Tex-Mex spices, buttery avocado, juicy tomatoes, olives, and sweet corn and topped with zingy Catalina dressing. A salad you can not miss!
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INGREDIENTS
Taco Salad
10oz(300 g) ground lean beef
2teaspoonoil
2tablespoontaco seasoning
5-6cupsromaine lettuce or iceberg
1cupRoma tomatoes, diced
1cupcorn kernel or sweet corn
½teaspoonpaprika
1cupsharp cheddar, grated
13.8oz can of black olives
¼cupred onion, diced
½packcorn chips , Doritos plain flavor or flavored
1largeAvocado, diced
Catalina Dressing
5tablespoonolive oil
4tablespoonketchup
2teaspoonhoney or brown sugar, or white sugar
4tablespoonred wine vinegar
½teaspoonpaprika, I like to use smoked
1teaspoongarlic powder
½teaspoonchili ground
2teaspoonWorcestershire sauce
Salt to taste
Black pepper to taste
INSTRUCTIONS
In a large skillet over medium-high heat add oil and once hot and sizzling, brown the beef for 9 about 6 minutes). Drain the excess fat if any and season with taco seasoning, ½ teaspoon paprika, salt, and black pepper. Cook for 1 minute more.
Remove from heat to cool.
Meanwhile, mix all the dressing ingredients in a small bowl or mason jar.
If you have time, chill the dressing for 30 minutes in the fridge to allow the flavors to blend better.
Assemble the salad.
On a large serving platter, add the first layer of lettuce, followed by crushed Dorito chips, cooked ground beef (here I like to add a little drizzle of the dressing on the beef), and top with all the toppings and the rest of the ingredients. Drizzle the Catalina dressing on top. Serve immediately.
This salad serves 3 dinner salad portions. Or about 6 as a side.