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!

 

 

Print Recipe
Catalina Taco Salad
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 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
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 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
Instructions
  1. Brown the beef in a skillet over medium heat. Drain any excess grease.
  2. Stir in the taco seasoning and ¼ cup of water. Reduce to a simmer for 10 minutes, stirring occasionally.
  3. Remove from the heat and let cool. Cover and place in the icebox for 30 minutes or until chilled.
  4. Mix the beef, beans, onion and tomatoes together in a large bowl. Stir in the lettuce and cheese. Stir in the dressing, to taste.
  5. Sprinkle with additional cheese and generously top with the crushed Doritos or corn chips. Serve immediately.
Recipe 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.

 

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Pistachio and Pear Salad

Citrus twist combined with crunchy pears and apples topped with pistachios makes this a refreshing salad.
Serves about 10Prep Time: 10 minutesTotal Time: 4 hours 10 minutes
Ingredients
3 medium Granny Smith apples
4 pears1⁄2 cup sour cream4 oz cream cheese, softened
1 pkg. lemon Jello2 tablespoons sugar2 tablespoons light brown sugar1⁄2 cup chopped pistachios (optional)
1.Chop the apples and pears into small bite-sized pieces. Put in a large bowl and set aside.
2.In a medium bowl, mix the sour cream and cream cheese together until smooth. Mix in 2 tablespoons of the lemon Jello, sugar and brown sugar.
3.Pour the mixture over the fruit and mix well. Cover and set in the icebox for about 4 hours to chill. Stir the salad before serving.
4.Top with pistachios (optional) and serve.
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Mama’s Cranberry and Marshmallow Salad

We all have traditions we cherish and the one I miss the most is a huge family gathered around the table to partake in the Thanksgiving day festivities. I may not always remember the exact meal we had but I do remember there was always family and friends gathered around – and there was ALWAYS Mama’s Cranberry Salad, which we are sharing with you too.
The tangy flavor of the cranberries mixed with the sweetness of the marshmallow was always a favorite of ours growing up.
Serves about 10Total Time: 7 hours 10 minutes
Ingredients
4 cups fresh cranberries1 1/4 cups sugar1 cup heavy cream1 10 oz package mini marshmallows 1 8 oz can crushed pineapple (drained)
1 cup chopped pecans (optional)
1.In a food processor, coarsely grind the cranberries.
2.Mix in 1 cup of the sugar. Cover and place in the icebox for 6 hours or overnight.
3.In a large bowl, whip the cream with the 1/4 cup of remaining sugar until stiff.
4.Stir in the cranberries, marshmallow, pineapple, and pecans (optional).
5.Cover and place in the icebox for 1 hour or until chilled. Serve cool.
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Grilled Romaine with Honey Vinaigrette

I’m a beef guy. I’ve raised it, fed it, cussed it when it was trying to run me over in the pasture and I’ve cooked it. So naturally, I thought the grill is for beef, boy was I wrong.
Romaine is my favorite type of lettuce and it’s perfect for the grill because it holds up well to the heat. But when you get that good char on the leaves and they wilt just a tad, you’re gonna wish you threw some salad on that grill before now… just don’t go crazy with the greens, ok?
Prep: 5 minutes Total: 12 minutes Makes 6 servings
Ingredients
3 hearts of Romaine, cut in half1⁄4 cup olive oil1 tablespoon lime juice2 teaspoons Red River Ranch Mesquite Seasoning (or 1 teaspoon smoked paprika, 1⁄4 teaspoon ancho chile powder, 1⁄4 teaspoon salt, 1⁄4 teaspoon black pepper)
Crumbled bacon or real bacon bits, for sprinkling (optional)
1 Prepare the Honey Vinaigrette (below) and set aside.2 Meanwhile, in a small bowl mix the olive oil, lime juice and Red River 3 Ranch Mesquite together. We like the Mesquite because it enhances the smoky flavor, but if you don’t have the Mesquite seasoning (available kentrollins.com) you can substitute with your favorite all- purpose seasoning or suggested spices.4 Generously baste the flat, cut side of each Romaine head with the olive
oil mixture. Place the flat side face down on to a greased, high heat grill. Grill this side for about 2 – 3 minutes or just until the leaves slightly wilt and a char appears.5 Baste the backside of each Romaine and flip to grill the opposite side about 2 – 3 minutes.
6 Remove from the grill. Top with bacon and drizzle with the Honey Vinaigrette. Serve warm to room temperature.
Honey Vinaigrette
Makes about 1 cup
Ingredients
2 tablespoons balsamic vinegar4 teaspoons hot sauce (we use Louisiana) 1⁄4 cup honey1⁄2 cup mayonnaise1⁄2 teaspoon coarse ground black pepper 1⁄2 teaspoon salt or sea salt1⁄2 teaspoon smoked paprika
1 Mix all the ingredients together in a small bowl.2 Cover and place in the icebox for 30 minutes to 1 hour.