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    Home » Recipes » Appetizers

    Crunchy Catalina Taco Salad

    By Nancy Mock April 15, 2020 Updated July 8, 2021 Leave a Comment

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    Image of Chopped Taco Salad in a glass bowl with Tortilla Chips

    It's at home on the appetizer table or as a casual dinner! This Taco Salad has loads of fresh, chopped veggies plus seasoned ground beef and a sweet-spicy flavor.

    Image of Chopped Taco Salad in a glass bowl with Tortilla Chips
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    This dish has been a favorite of ours for a long time... a favorite of mine and my husband's that is. For some reason our kids don't like it, but that's fine by us. they can just have a bowl of cereal or something while we dig into this amazing taco salad.

    We first discovered a version of this dish 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!

    We dashed home to recreate it for ourselves, leaving out a few things we didn't want in there and adding others.

    Image of a knife slicing kernels of a cob of sweet corn

    Why you'll love this taco salad

    It's a hearty blend of fresh peppers, tomatoes, and corn plus seasoned ground beef and shredded cheese.

    Image of Catalina dressing measured out in a measuring cup

    Catalina dressing may sound like an unlikely sauce for this salad, but trust me - it is so delicious in combination with the taco-spiced meat and the crisp veggies.

    In our house we always have this taco salad as a light dinner, but it also makes a really delicious appetizer or game day snack.

    Image of whole peppers, corn, tomatoes, and a package of ground beef

    🔪 How to make this recipe

    Step 1: Prepare the veggies

    Image of chopped peppers, corn, tomatoes and chiles on a cutting board

    Place the corn in a large bowl. Dice the tomatoes and peppers; add these to the bowl as well.

    Step 2: Make the seasoned beef

    Image of cooked ground beef in a skillet

    Brown the ground beef in a skillet until it's cooked through. Drain the grease away, then stir in the spices and a little water. Cook the beef and seasonings for a few more minutes.

    Image of spices for ground beef.

    Step 3: Assemble the salad

    Image of Chopped Taco Salad in mixing bowl.

    Add the ground beef to the bowl with the veggies and stir them all together. Pour the Catalina dressing into the bowl, and stir to coat everything with the dressing. Finally sprinkle in the shredded cheese and stir this through. Serve the taco salad with plenty of tortilla chips!

    The beef still warm from the pan combines so tantalizingly well with the crisp, fresh veggies.

    Image of Chopped Taco Salad in a glass bowl

    Notes:

    • When in season I like to use corn sliced right off the cob of freshly cooked ears. If this isn't available, use a good quality canned sweet corn instead.
    • Any tomato variety can be used in this salad but I like Romas, because they have fewer seeds and thick walls. 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, but we like it best when it's freshly tossed together.

    Feel free to put this out as an appetizer if you'd like, but if you enjoy it as much as we do you may decide you want to keep it all for yourself!

    Image of Chopped Taco Salad in a glass bowl with Tortilla Chips

    The Chopped Taco Salad recipe is below, and here are a few other corn and veggie recipes for you!

    Grilled Corn and Jalapeño Queso Dip
    A creamy sweet corn queso made from Jack and Cheddar cheeses with smoky grilled corn and jalapeño pepper. This dip is so good with tortilla chips!
    Take me there
    Oval bowl holding thick cheese and corn dip
    Spicy and Easy Vegetarian Chili
    This is a delicious and easy vegetarian chili. It's thick, spicy, and made with lots of veggies and bulgur wheat. It's meat-free and really satisfying!
    Take me there
    White bowl of vegetarian chili topped with cilantro.
    Mexican Spiced Chicken
    Make a delicious and spicy dinner or a week's worth of make-ahead lunches! Mexican Spiced Chicken includes bell peppers and flavorful rice.
    Take me there
    Jasmine rice cooked with diced tomatoes, bell pepper strips and chicken breast.
    Check out these delicioso recipe ideas for your Cinco de Mayo gathering, including appetizers, drinks and desserts!

    This recipe is featured in the collection, Delicioso Cinco de Mayo Party Food.

    💬 What do you think of this Taco Salad? Leave your comments and star ratings below.

    Image of Chopped Taco Salad in a glass bowl with Tortilla Chips

    Chopped Taco Salad with Peppers, Beef & Corn

    Nancy Mock
    A spicy, flavorful blend of fresh corn and peppers with seasoned beef and tangy dressing. It works as both an app and a meal!
    4.50 from 4 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Appetizer, Dinner, Lunch
    Servings 10 servings

    Ingredients
     
     

    • 3 ears sweet corn cooked and sliced from the cobs - about 2¼ cups of kernels (or an equivalent amount of canned sweet corn)
    • 2 medium tomatoes
    • 1 green bell pepper
    • 1 red bell pepper
    • 4½ ounces can diced green chiles
    • 1 pound 93% lean 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

    Instructions
     

    Prepare the veggies:

    • Put the corn kernels into a large bowl. Prep the tomatoes by slicing them in half, scooping out the seeds, and then dicing the tomatoes. 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: the chili powder, cumin, garlic powder, salt, onion powder, black pepper and oregano, along with ½ cup of water.
    • Stir the spices and water in with the beef and bring everything to a simmer. Cook the mixture for about 5 minutes, then remove the pan from the heat.

    Assemble the salad:

    • Spoon the beef and sauce into the bowl of veggies. Pour in the cup of Catalina dressing, and 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, portioning some into smaller bowls if you're having it for dinner like we do!
    • Leftover salad can be stored in a covered container for up to 2 days. Makes about 10 cups.

    Notes

    • When in season I like to use corn sliced right off the cob of freshly cooked ears. If this isn't available, use a good quality canned sweet corn instead.
    • Any tomato variety can be used in this salad but I like Romas, because they have fewer seeds and thick walls. 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, but we like it best when it's freshly tossed together.

    Nutrition

    Serving: 1cupCalories: 233kcalCarbohydrates: 16gProtein: 13gFat: 12gSaturated Fat: 4gCholesterol: 40mgSodium: 591mgPotassium: 348mgFiber: 2gSugar: 9gVitamin A: 1125IUVitamin C: 29.9mgCalcium: 91mgIron: 1.9mg
    Tried this recipe?Leave a comment, tell me what you think!

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      Country Style Gravy Meatballs

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