Taco Salad with Catalina Dressing has loads of fresh, chopped veggies, taco-spiced ground beef, and a sweet-spicy flavor. It's yummy for a casual dinner or as an appetizer.
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Taco Salad with Catalina Dressing has been a favorite of ours for a long time. My husband and I first discovered a version of it many, many years ago at a party where it was set out as a dip. After a few bites, we pretty much spent the rest of the party parked at that bowl, digging into the salad with tortilla chips.
We dashed home that night and created a taco salad recipe with Catalina dressing for ourselves, leaving out a few things we didn't want and adding ingredients we love.
What is a taco salad?
The very first taco salad is credited to Charles E. Doolin, the same man who created the Fritos corn chips empire. In the '50s he opened the Casa de Fritos eatery at Disneyland in Anaheim, California, where parkgoers were introduced to his take on Mexican food. (Fun fact: Doolin invented Doritos there!)
It was also at Casa de Fritos that Doolin served "Tacups"—spiced beef and toppings like sour cream and beans in a Frito corn chip bowl. That was the first iteration of taco salad.
Today, taco salads take many forms depending on the favorite fillings of the people making them. They may be served in bowls made of crisp taco shells or fried tortillas, or simply spooned onto a bed of lettuce.
My Taco Salad is meant to be eaten scooped up onto tortilla chips. The ingredients are tossed together in a big bowl, so folks can dig right in.
What is Catalina dressing?
Tying all the ingredients together in this taco salad recipe is Kraft Catalina dressing, also called California French by other brands. It's a thick, tomato-based salad dressing that's sweet and tangy. Catalina is thinner in consistency than French dressing and has a vivid red color.
If your store carries Kraft bottled dressings, you should be able to find their Catalina; if not, look for other brands labeled as Catalina or California French. Wishbone brand has a Western Dressing that is similar to Catalina.
You can also make your own homemade Catalina dressing—here's a recipe to try.
Why you'll love this Catalina salad
My Catalina Taco Salad is an irresistible blend of fresh veggies: crunchy green and red bell peppers, tender tomatoes, and sweet corn. It also features seasoned ground beef and shredded cheese. Still warm from the pan, the seasoned meat is delicious with the crisp, fresh veggies.
Catalina dressing may sound like an unlikely sauce for this salad, but trust me—in combination with the taco-spiced meat and the crisp veggies, the sweet-tangy dressing is really delicious.
In our house, we enjoy this easy Taco Salad using Catalina dressing as a main dish: a light dinner or lunch. And we always have plenty of salty tortilla chips. The salad also makes a very tasty party appetizer or Super Bowl snack.
🔪 How to make Taco Salad with Catalina Dressing
Taco Salad ingredients:
- Corn: Cooked kernels sliced from cobs are ideal, but canned or frozen corn can also be used.
- Tomatoes: I prefer Roma tomatoes because they have good flavor and fewer seeds.
- Bell Peppers: Use multiple colors for a striking salad; I use red and green.
- Green Chiles: A small can of diced green chiles adds Southwest flavor to this salad.
- Ground Beef: Use locally raised, grass fed beef whenever possible!
- Taco Seasoning Spices: The recipe includes a simple, homemade blend of chili powder, cumin, garlic powder, onion powder, and salt.
- Catalina Dressing: Look for Kraft brand or dressings labeled as California French.
- Shredded Cheese: Look for shredded cheddar or a Mexican blend. Cheese you shred yourself will melt more smoothly, but bagged, preshredded cheese is fine to use here, too.
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Prepare the veggies
Place the corn in a large bowl. Dice the tomatoes and peppers; add these to the bowl as well.
Make the seasoned beef
Brown the ground beef in a skillet until it's cooked through.
Stir in the spices; cook the beef and taco seasonings for a few more minutes.
Assemble the salad
Add the taco meat to the bowl with the veggies and stir them all together. Pour the Catalina dressing into the bowl and stir everything together. Finally, sprinkle in the shredded cheese. Serve the taco salad with plenty of tortilla chips!
FAQs
Instead of ground beef, you can make this Taco Salad with ground turkey or chicken. Or, use plant-based crumbles. For an extra kick of heat, add in sliced jalapeños or other hot peppers. If you like beans, try black, pinto, or red kidney beans stirred into the mixture. (Rinse and drain them first.) Other mix-ins to try include sliced black olives, diced green onions, and cubed avocado.
This dish already has loads of veggies and protein, plus crunchy chips on the side. However, if you want to add a little more to the meal, try sides of white or Spanish rice or refried beans. For more flavor, serve the taco salad with Doritos instead of plain tortilla chips.
Yes! Spoon the leftovers into an airtight container and keep them in the fridge for up to three days. You can eat the leftovers cold or warm them just a little in the microwave.
Tips:
- I like to use fresh sweet corn sliced right off the cob. If not available, use good-quality canned or frozen sweet corn, Mexicorn, or fire-roasted corn instead.
- I like Roma tomatoes because they have fewer seeds and thick walls—so you get a lot of diced tomato with less pulp. Romas are great to use in salsas, too.
- Leftovers can be refrigerated for up to two days.
Make Catalina Dressing Taco Salad as an appetizer or snack to share with friends—however, if you enjoy it as much as we do you may decide to keep it all for yourself!
The Taco Salad with Catalina Dressing recipe is below! Here are more spicy and zingy recipes to try:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Taco Salad with Catalina Dressing
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Ingredients
- 2¼ cups sweet corn sliced from approximately 3 cooked ears of corn on the cob, or use frozen or canned corn kernels
- 2 medium tomatoes (I use Roma tomatoes)
- 1 green bell pepper
- 1 red bell pepper
- 4½ ounces can diced green chiles
- 1 pound ground beef
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1½ teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 cup Catalina dressing (sometimes labeled as California French)
- 1 cup shredded Mexican blend cheese (or cheddar cheese)
- Tortilla Chips
Instructions
Prepare the veggies:
- Put the corn kernels into a large bowl. Slice the tomatoes in half; scoop out the seeds, then dice them. Add the diced tomatoes to the bowl.
- Slice open the green and red bell peppers, remove the membranes and seeds, then dice the peppers. Add these to the bowl with the corn and tomatoes. Pour the green chiles (with the liquid) in as well, and stir all of the veggies together. Hold this aside while you cook the beef.
Cook the beef:
- Crumble the ground beef into a medium-sized skillet and brown it over medium heat. When all of the beef is browned, drain off the excess grease then add the spices to the pan: chili powder, cumin, garlic powder, salt, onion powder, black pepper and oregano, along with a ½ cup of water.
- Stir the spices and water in with the beef and bring everything to a simmer. Cook the mixture for 3 to 5 minutes until the beef is fully seasoned and most of the liquid has evaporated. Remove the pan from the heat.
Assemble the salad:
- Spoon the beef and sauce into the bowl of veggies. Pour in the Catalina dressing; stir to combine the beef, veggies, and dressing. Sprinkle in the shredded Mexican-blend cheese and fold it into the salad.
- Serve the taco salad immediately with tortilla chips: portion it into bowls if you're having it for dinner like we do! You can set the whole bowl of taco salad out as an appetizer with a big bowl of tortilla chips next to it.
- Leftover taco salad can be stored in a covered container for up to 2 days. Makes about 10 cups.
Notes
- Use cooked, fresh sweet corn sliced right off the cob if it's in season. Otherwise, use good-quality canned or frozen sweet corn instead.
- I like Roma tomatoes because they have fewer seeds and thick walls—so you get a lot of diced tomato with less mess! Romas are great to use in salsas, too.
- Leftovers can be refrigerated for up to two days
Nutrition
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