Catalina Taco Salad
Sometimes it’s just too hot to build a fire and cook. So, it’s time to step away from the fire for awhile. During the summer Shan and I eat quite a few salads. Mama used to make this dish for us when we were growing up. It’s an easy throw-together with a Mexican flare and a sweet tang with the Catalina dressing. So y’all cool off and enjoy!
Catalina Taco Salad
Servings
8
Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
Ingredients
- 1 pound ground beef
-
1
tbsp
Kent Rollins' Taco Seasoning
or your favorite taco seasoning
-
1
15 oz.
can Ranch Style or chili beans
drained well,
-
1
small yellow onion
diced
- 1 cup heapingchopped tomatoes
-
1
head iceberg lettuce
chopped
-
1
cup
shredded cheddar cheese
plus more for serving
- ½ - ¾ cup Catalina dressing
-
Doritos nacho cheese or corn chips
crushed
Instructions
- Brown the beef in a skillet over medium heat. Drain any excess grease.
- Stir in the taco seasoning and ¼ cup of water. Reduce to a simmer for 10 minutes, stirring occasionally.
- Remove from the heat and let cool. Cover and place in the icebox for 30 minutes or until chilled.
- Mix the beef, beans, onion and tomatoes together in a large bowl. Stir in the lettuce and cheese. Stir in the dressing, to taste.
- Sprinkle with additional cheese and generously top with the crushed Doritos or corn chips. Serve immediately.
Notes
This makes a generous amount, so if saving for leftovers add the chips and dressing only to the amount being served immediately to prevent the dish from getting soggy.