Description

This old fashioned taco salad with Catalina dressing is a classic retro potluck favorite loaded with seasoned ground beef, crisp lettuce, beans, corn, Doritos, and a sweet tangy Catalina dressing.

Ingredients

Scale

For the Taco Meat

1 lb ground beef
1 packet taco seasoning
¼ cup water

For the Salad

1 head iceberg lettuce, chopped
1 cup cherry tomatoes, halved
½ cup diced red onion
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 cup shredded cheddar cheese

Dressing

¾ cup Catalina dressing
¼ cup sour cream (optional)

Crunchy Topping

2 cups crushed Nacho Cheese Doritos or tortilla chips

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Instructions

In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Stir in taco seasoning and water. Simmer for about 3–5 minutes until thickened. Allow the meat to cool slightly.
In a large bowl or glass trifle bowl, add chopped iceberg lettuce as the base layer.
Layer the kidney beans, corn, cherry tomatoes, and diced onion over the lettuce.
Spread the seasoned taco meat evenly over the vegetables.
In a small bowl, mix Catalina dressing with sour cream if using.
Spread or drizzle the dressing over the salad layer.
Top with shredded cheddar cheese.
Just before serving, add crushed Doritos or tortilla chips on top for crunch.
Toss before serving or scoop layered portions.

Notes

For best texture, add the chips right before serving so they stay crunchy.
This salad is perfect for potlucks, cookouts, and easy weeknight dinners.

Prep Time: 15 MINUTES
Cook Time: 10 MINUTES
Category: Dinner, Salad, Side Dish
Method: STOVETOP
Cuisine: AMERICAN | TEX MEX