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.
