Name: Taco Salad with Catalina Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (or turkey); 1 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1/4 cup water; 2 heads romaine (or 8 cups mixed greens); 1 cup cherry tomatoes, chopped; 1 cup canned corn, drained; 1/2 cup sliced red onion; 1 avocado, cubed; 6 corn tortillas, cut into strips; 1 tbsp oil; Catalina-style dressing (to taste)

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I love a crunchy, bright taco salad that comes together fast on a weeknight and still feels party-worthy on the weekend. This version pairs seasoned ground beef (or a swap of beans) with crisp romaine, warm tortilla strips, and tangy Catalina-style dressing for a sweet-savory finish. I make it regularly for family dinners and potlucks — it scales easily and holds up well if you keep the components separate until serving. For another crunchy, dressed salad idea, try this crunchy Thai chicken salad with creamy peanut dressing.

Why Make This Recipe

Big flavor: the sweet-tang of Catalina-style dressing balances savory, spiced beef for contrast in every bite.
Fast and flexible: prep in about 20 minutes and adapt proteins or veggies depending on what’s in the fridge.
Crowd-pleasing texture: warm meat, crisp lettuce, creamy avocado, and crunchy tortilla strips make it satisfying.
Nourishing and balanced: you get protein, fiber-rich veggies, and healthy fats when you add avocado.
Personal note: I love this recipe because it’s forgiving — if one element needs more seasoning or crisping, you can fix it easily without ruining the whole salad. For a seafood swap, I often pair similar flavors with air fryer shrimp tacos with avocado crema techniques.

Recipe Overview

Prep time: 15–20 minutes
Cook time: 8–12 minutes (for beef or chicken)
Total time: 25–30 minutes
Servings: 4 main-course servings
Difficulty: Easy
Method: Stove-top sear for the protein, quick assembly of cold ingredients, toss with dressing just before serving. Equipment: 12-inch skillet, cutting board, sharp knife, salad spinner.

My Experience Making This Recipe

I tested this salad several times, tweaking the spice level and the dressing ratio until the balance felt right. I found that browning the meat well and chilling the dressing for 15 minutes makes a noticeable difference in depth and brightness. The biggest discovery: oven- or air-fried tortilla strips add bakery-like crispness that stays longer than store chips.

How to Make Taco Salad with Catalina Dressing

Start by seasoning and browning 1 lb ground beef (or turkey) in a 12-inch skillet over medium-high heat, breaking it up and cooking 6–8 minutes until nicely browned; aim for an internal temperature of 160°F for ground beef. Drain excess fat, then return to heat and stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/4 cup water; simmer 2–3 minutes until the spices coat the meat. While the meat cooks, wash and spin-dry 2 heads romaine (or 8 cups mixed greens), chop 1 cup cherry tomatoes, 1 cup canned corn (drained), 1/2 cup sliced red onion, and cube 1 avocado. For crunch, cut 6 corn tortillas into strips, toss with 1 tbsp oil and a pinch of salt, and bake at 375°F for 8–10 minutes until golden. Whisk a quick Catalina-style dressing (see tip below) and toss everything together just before serving so the greens stay crisp.

Expert Tips for Success

Brown the meat well: high heat and minimal stirring for the first 2–3 minutes creates fond (browned bits) that add flavor. Deglaze with 1–2 tbsp water if the skillet is dry.
Crisp tortilla strips in the oven at 375°F for 8–10 minutes or use an air fryer at 350°F for 5–7 minutes — they stay crisp longer than bagged chips.
Chill the dressing for at least 15 minutes to let flavors meld; this prevents the salad from tasting one-dimensional. For packaged Catalina, whisk in a little lime juice (1 tsp) to brighten it.
Use a digital thermometer when cooking ground proteins: 160°F (71°C) for beef, 165°F (74°C) for poultry to ensure safety without drying out.
Equipment: a good nonstick or cast-iron skillet for even browning, and a salad spinner to remove moisture from greens so dressing clings rather than dilutes. Also see how acidity brightens other salads like this festive pomegranate Christmas salad with honey mustard dressing.

How to Serve Taco Salad with Catalina Dressing

Family dinner: serve in a big bowl and let guests add warm meat, then toss with dressing at the table.
Party platter: arrange components separately — greens, meat, tortilla strips, bowls of cheese and avocado — for a build-your-own salad station.
Pairings: serve with cilantro-lime rice, black beans, or warm corn tortillas on the side. Try presenting it in a shallow wooden bowl and garnish with lime wedges and chopped cilantro for color.
For a composed plate, place chilled greens on the bottom, a mound of warm meat at center, and scatter tortilla strips and avocado slices around the edge; drizzle dressing just before serving. For a roasted-vegetable side idea, I like this indulgent roasted beets & carrots with creamy burrata salad alongside.

Storage and Reheating Guide

Store components separately in airtight containers: cooked meat (refrigerate up to 4 days), dressing (up to 7 days), and fresh greens (2–3 days best). Use glass containers for best odor resistance.
Freezing: cooked, seasoned meat freezes well up to 3 months in freezer-safe bags; thaw overnight in fridge before reheating. Do not freeze lettuce.
Reheating: rewarm meat in a skillet over medium heat for 3–5 minutes or microwave in 30-second bursts until it reaches 165°F. Add a splash of water to prevent drying. Assemble salad after reheating to keep lettuce crisp.

Recipe Variations

Vegetarian: replace meat with 2 cups seasoned black beans and roasted sweet potato cubes (sprinkle with chili powder and roast at 425°F for 20–25 minutes).
Gluten-free: use corn tortilla strips or crushed gluten-free tortilla chips; double-check seasonings and pre-made dressings for hidden gluten.
Dairy-free / paleo: use avocado oil or olive-oil-based Catalina-style dressing (many bottled Catalinas are dairy-free). Omit cheese or use a dairy-free crumble.
Lighter / low-carb: skip tortilla strips, add extra greens, and swap beef for grilled chicken breast or shrimp; shrimp works well if sautéed 2–3 minutes per side.

Nutritional Highlights

Protein-rich: 4–6 oz of cooked lean ground meat or beans provides satisfying protein per serving.
Veggie boost: romaine, tomatoes, and onion add fiber, vitamin C, and potassium.
Fat and calories: avocado and dressing add healthy fats but also raise calorie count; control portions of dressing (2 tbsp per serving) for lighter meals.
Allergens: common allergens to watch for are soy (some bottled dressings), eggs (in some dressings), and gluten (in some seasoning mixes); always check labels if you have allergies.

Troubleshooting Common Issues

Soggy salad: dressing or warm meat added too early will wilt greens. Solution: keep dressing and hot ingredients separate until serving and use a salad spinner to dry lettuce.
Bland meat: under-seasoned meat is common; season early and taste during cooking. Add 1–2 tsp salt gradually and a squeeze of lime to finish.
Tortilla strips not crisping evenly: cut strips uniformly, spread in a single layer, and don’t overcrowd the pan or baking sheet. Toss halfway through baking.

Frequently Asked Questions

Q: Can I make the dressing ahead of time?
A: Yes — make the Catalina-style dressing up to 7 days ahead and refrigerate in an airtight jar. Bring to room temperature and whisk before using; chilling helps flavors meld and the oil to emulsify.

Q: Is Catalina dressing the same as French dressing?
A: They are similar (both are sweet and tangy) but Catalina tends to be slightly sweeter and more tomato-forward. Use your favorite bottled brand or make a quick homemade version to control sugar and acidity.

Q: How do I keep avocado from browning in the salad?
A: Toss avocado with a little lime juice (1 tsp per half avocado) immediately after cutting and add right before serving. For make-ahead meals, store avocado slices in an airtight container with a small squeeze of lime and a piece of onion to slow browning.

Q: Can I use leftover taco meat from another meal?
A: Absolutely — leftover seasoned taco or chili meat works great. Reheat gently to 165°F and drain any excess fat before adding to the salad to avoid soggy greens.

Conclusion

For a tested, weeknight-friendly family favorite, this Taco Salad with Catalina Dressing hits sweet, savory, and crunchy notes reliably. If you want an alternate recipe source or inspiration, see this Taco Salad with Catalina Dressing – Ovenspiration for another take on similar flavors: Taco Salad with Catalina Dressing – Ovenspiration.

Taco Salad with Catalina Dressing