You’ll Love This Easy Taco Salad Recipe With Homemade Catalina Dressing

There is just something so satisfying about a giant, everything-in-it taco salad. I feel like I grew up on taco salad at every single church potluck and family gathering. It was always there, sitting right next to the seven layer dip and the congealed fruit salad. And while I always loved it, they all started to taste the same.You know the one, with ground beef, iceberg lettuce, a mountain of shredded cheddar, and a drizzle of that bright orange dressing from a bottle.

It was good, but I knew it could be great. So, I set out on a mission to give this potluck hero a little makeover. I wanted to create a taco salad that people would talk about, the one they would seek out at the buffet line.

My first change was the dressing. That bottled stuff was fine, but a homemade Catalina style dressing with a secret little kick of cayenne pepper and Worcestershire changes the whole game.  Then came the crunch. Plain tortilla chips are fine, but I decided to crush up a bag of Nacho Cheese Doritos instead. That extra layer of cheesy, savory seasoning makes every single bite pop.

This is the taco salad that made my husband, who claims he “doesn’t like salads,” ask for a second helping.

Skip to My Special Recipe!

Why This Taco Salad Recipe Works

The taco salad has a fascinating history, and it is likely an American invention. It probably originated in Texas in the 1960s as an evolution of the Frito Pie, another Tex-Mex classic where taco fixings were served over corn chips, sometimes right in the bag.

It became popular because it’s a genius concept. You get all the incredible flavors and textures of a taco: warm seasoned meat, cool crisp lettuce, creamy cheese, and a satisfying crunch… but it one easy-to-eat bowl. No messy shells breaking apart in your hands. It is a full, hearty meal disguised as a salad, which makes everyone happy.

This particular recipe works so well because it elevates those classic components. The homemade Zesty Catalina Dressing is the star. It’s sweet, tangy, and has a depth of flavor that you cannot get from a bottle. It perfectly complements the savory taco meat.

Using crushed Nacho Cheese Doritos adds another layer of flavor right into the salad’s foundation. It is a simple switch that makes a world of difference. This transforms the dish from a simple weeknight dinner into something crave-worthy that you will be proud to share.

Ingredients for My Easy Taco Salad Recipe

The magic of this recipe is in combining classic, simple ingredients with a couple of special touches that really make it sing. The star is my homemade dressing, which comes together in minutes.

For the Seasoned Ground Beef:

• 1 lb lean ground beef (85/15 blend for best flavor and texture)
• 1 packet (1 oz) taco seasoning (low-sodium works great)
• 2/3 cup water

For the Salad Base:

• 1 head iceberg lettuce, chopped
• 1 head romaine lettuce, chopped (using both gives the best crunchy texture)
• 2 Roma tomatoes, diced
• 1 (15 oz) can kidney beans, rinsed and drained well
• 1/2 red onion, finely chopped
• 1 (4 oz) can sliced black olives, drained
• 2 cups shredded sharp cheddar cheese, divided (shred from a block for best flavor)

For the Zesty Catalina Dressing & Crunch:

• 1 cup ketchup
• 1/2 cup granulated sugar
• 1/2 cup red wine vinegar
• 1/2 cup vegetable oil
• 1/4 cup onion, grated or very finely minced
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• A pinch of cayenne pepper (adjust to taste)
• 1 large bag (9.25 oz) Nacho Cheese Doritos, lightly crushed (reserve half for topping)

Step-by-Step Instructions For Making Taco Salad

Putting this salad together is easy. The key is in the order of operations, making sure everything is prepped and ready to go for easy assembly. We want maximum crunch, not a soggy salad.

1. Make the Zesty Catalina Dressing. Start with the dressing so it can chill and the flavors can meld. In a medium bowl or a mason jar with a lid, combine ketchup, sugar, red wine vinegar, oil, minced onion, Worcestershire sauce, paprika, garlic powder, and cayenne pepper. Whisk or shake until smooth and emulsified. Refrigerate for at least 30 minutes (it can be made up to 2 weeks ahead).
2. Cook the Taco Meat. In a large skillet, preferably cast iron, cook the ground beef over medium-high heat until browned. Break it up with a spoon as it cooks. Drain excess grease from the pan to prevent a greasy salad.
3. Season the Meat. Return the skillet to the stove, sprinkle in taco seasoning, and pour in water. Stir and bring to a simmer. Cook for 3-5 minutes until the sauce thickens and coats the meat. Let it cool for 5 minutes before adding to the salad so it doesn’t wilt the lettuce.
4. Prep the Salad Fixings. While the meat is cooking, chop iceberg and romaine lettuce, dice tomatoes, and finely chop red onion. Rinse and drain kidney beans and sliced olives. Grate cheddar cheese and reserve a small portion for topping.
5. Assemble Your Taco Salad. In a large salad bowl, combine lettuces, tomatoes, beans, red onion, olives, and most of the shredded cheese. Add the warm taco meat and about half the crushed Doritos.
6. Dress and Serve. Shake or whisk the chilled Catalina dressing. Pour about half to three-quarters of it over the salad and toss gently. Coat lightly, not heavily. Serve immediately, topping portions with reserved cheese and crushed Doritos.

How To Serve This Taco Salad Recipe

This taco salad works for casual dinners and festive potlucks. For a weeknight family meal, serve the big bowl at the table with tongs and let everyone help themselves. It’s colorful, hearty, and fun to share.

For entertaining, try these serving ideas:

• Build-Your-Own Taco Salad Bar. Set out cooked meat in a slow cooker on low to keep it warm. Arrange lettuce, tomatoes, cheese, beans, onions, olives, and crushed chips in separate bowls. Add optional toppings like sour cream, guacamole, salsa, or jalapeños so guests can customize.
• Crispy Tortilla Bowls. For a restaurant-style look, press large flour tortillas into oven-safe bowls, spray with cooking spray, and bake at 375°F for 10-15 minutes until golden and crisp. Cool, then fill with salad.
• Layered Taco Salad Dip. For appetizer style, layer taco meat, beans, cheese, and lettuce in a clear trifle bowl. Drizzle dressing and top with crushed Doritos. Serve with whole chips for scooping.

Pair with cold sweet tea or a light beer for a classic Southern meal.

How To Store & Reuse Taco Salad Leftovers

Once taco salad is dressed, it needs to be eaten right away. The lettuce and chips lose crunch quickly. To enjoy leftovers, store components separately.

• Taco Meat: Cool completely and store in an airtight container in the fridge for up to 4 days.
• Vegetables and Cheese: Store lettuce, tomatoes, onions, beans, and olives separately in sealed containers. Lettuce stays crisp longer this way.
• Dressing: Store in a sealed jar or container in the fridge for up to 2 weeks.
• Doritos: Keep crushed chips in their bag sealed tightly or in a zip-top bag at room temperature.

When ready to eat, reheat the meat, combine fresh veggies, cheese, and chips, and drizzle with dressing for a fresh-tasting salad.

Substitutions & Variations For Taco Salad

This taco salad is flexible and easy to adapt to dietary needs or pantry availability. Here are some great swaps:

• Protein Swaps: Use ground turkey, ground chicken, or shredded rotisserie chicken. For vegetarian, try plant-based crumbles or black beans mixed with corn.
• Dressing Alternatives: A good bottled Catalina works in a pinch. For a different vibe, try creamy cilantro-lime or zesty ranch dressing.
• Extra Mix-Ins: Add sweet corn, diced bell peppers, pickled jalapeños, or avocado. Swap cheddar for Monterey Jack, Colby Jack, or a Mexican blend.
• Change Up the Crunch: Use Cool Ranch Doritos, Fritos, or plain tortilla strips for a different texture and flavor.

The key is balancing warm and cool, soft and crunchy. As long as you keep that balance, it will taste delicious.

5 FAQs About This Taco Salad Recipe

1. Can I make this taco salad ahead of time?

Yes, but store all ingredients separately. Cook the beef and prepare the dressing up to two days ahead. Wash and chop vegetables and store in sealed containers. Assemble and dress the salad only right before serving to avoid sogginess.

2. What is the best lettuce for taco salad?

A combination of iceberg and romaine lettuce works best. Iceberg provides refreshing crunch, and romaine adds flavor and sturdiness. Avoid delicate greens like spinach or spring mix, which wilt under the warm meat and dressing.

3. Is taco salad healthy?

It can be, depending on ingredients. This recipe includes protein from beef and beans and plenty of fresh vegetables. For a lighter version, use lean protein, low-fat cheese, and extra vegetables. Serve dressing and chips on the side for portion control.

4. Why is my taco salad soggy?

Excess moisture from poorly drained beans, lettuce, or beef, or dressing the salad too early, causes sogginess. Drain all ingredients well and only toss with dressing right before serving.

5. What’s the difference between a taco salad and a taco bowl?

Taco salad is tossed with lettuce as the base. A taco bowl (or burrito bowl) is layered, often starting with rice and using lettuce as a topping rather than the foundation. Both use similar ingredients but have different presentations.

Easy Taco Salad with Doritos and Homemade Catalina Dressing

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This easy taco salad combines seasoned ground beef, crisp iceberg and romaine lettuce, homemade zesty Catalina dressing, and crushed Nacho Cheese Doritos for the ultimate potluck or weeknight dinner. Sweet, tangy dressing and cheesy crunch make this salad unforgettable.

Print

Ingredients

• For the Seasoned Ground Beef:
• 1 lb lean ground beef (85/15 blend)
• 1 packet (1 oz) taco seasoning
• 2/3 cup water
• For the Salad Base:
• 1 head iceberg lettuce, chopped
• 1 head romaine lettuce, chopped
• 2 Roma tomatoes, diced
• 1 (15 oz) can kidney beans, rinsed and drained
• 1/2 red onion, finely chopped
• 1 (4 oz) can sliced black olives, drained
• 2 cups shredded sharp cheddar cheese, divided
• For the Zesty Catalina Dressing:
• 1 cup ketchup
• 1/2 cup granulated sugar
• 1/2 cup red wine vinegar
• 1/2 cup vegetable oil
• 1/4 cup onion, grated or finely minced
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Pinch of cayenne pepper (optional)
• Optional Topping: 1 large bag (9.25 oz) Nacho Cheese Doritos, lightly crushed (reserve half for topping)

Instructions

1. Make the Dressing: Whisk or shake all dressing ingredients until smooth. Chill for 30 minutes or up to 2 weeks.
2. Cook the Meat: Brown beef in a skillet over medium-high heat. Drain grease, add taco seasoning and water, and simmer until thickened. Cool slightly.
3. Prep Salad Components: Chop lettuces, tomatoes, and onions. Rinse and drain beans and olives. Shred cheese.
4. Assemble Salad: In a large bowl, combine lettuces, tomatoes, beans, onion, olives, most cheese, cooked beef, and half the crushed Doritos.
5. Dress and Serve: Add chilled dressing and toss lightly. Top with remaining cheese and Doritos. Serve immediately.

Try These Recipes Next

If you enjoyed this taco salad, here are three more recipes from the blog that work beautifully for weeknight dinners or potlucks:

• Shrimp Tortellini Recipe with Fresh Mint – A fresh and flavorful pasta dish with shrimp, cheese tortellini, and a hint of mint for brightness.
• 110 Easy Dinner Ideas That Taste Amazing – Never run out of quick, cheap, and simple-to-make dinner recipes you can make at home.
• Grilled Chicken Tortellini Alfredo Recipe with Calabrian Chili Paste – Creamy Alfredo with a spicy twist, balanced by smoky grilled chicken and tender tortellini.

Like all my recipes, you can make these with ingredients and cookware you likely already have in your kitchen.