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

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8


  • 1 pound ground beef
  • 1 1 oz package 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


  • 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.


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.
Tried this recipe?Let us know how it was!