Crispy, flavorful Taco Salad with Catalina Dressing made with seasoned ground beef, chili beans, fresh lettuce, kidney beans, tomatoes, avocado, and shredded cheese. Quick and easy weeknight dinner or lunch recipe, perfect for family meals or meal prep. Includes tips for customizing with your favorite toppings like tortilla chips, sour cream, or extra cheese. A hearty, protein-packed Mexican-inspired salad that’s fresh, filling, and ready in under 30 minutes.

Ingredients

For the Salad:

1 pound (450 g) 85–90% lean ground beef
2 tablespoons homemade taco seasoning
¼ cup water
15 oz (425 g) can chili beans in sauce (e.g., Bush’s Mild Chili Beans)
3 cups chopped iceberg lettuce (about ⅓ head)
3 cups chopped romaine lettuce (about ⅓ head)
16 oz (450 g) can kidney beans, rinsed and drained
1 large hothouse tomato, chopped
4 green onions, chopped
2.25 oz (64 g) can sliced black olives, drained
1 ½ cups shredded cheddar and Monterey Jack cheese (or pepper Jack)
1 large avocado, chopped
¾ cup Catalina salad dressing

Optional Toppings:

Crushed tortilla chips
Sour cream
Extra shredded cheese

Instructions

Cook the Beef:
Coat a large skillet with nonstick cooking spray and heat over medium. Add the ground beef and cook until browned and crumbled, breaking it apart with a spoon. Drain excess fat.
Season and Combine with Beans:
Return the skillet to medium heat. Stir in taco seasoning and water, cooking for about 2 minutes. Add the chili beans with their sauce and cook 4–5 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat and let cool slightly.
Prepare the Salad Base:
Chop the iceberg and romaine lettuce, tomato, and green onions. Drain and rinse the kidney beans and olives. Shred the cheese.
Assemble the Salad:
In a large serving bowl, combine the lettuce, kidney beans, tomato, green onions, olives, and 1 cup of the shredded cheese. Toss well.
Add Meat and Toppings:
Top the salad with the slightly cooled beef and bean mixture and toss lightly. Garnish with avocado and remaining cheese.
Serve:
Portion the salad onto individual plates. Add a drizzle of Catalina dressing, a sprinkle of crushed tortilla chips, a dollop of sour cream, and extra cheese if desired.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
Packed with Flavor: The combination of seasoned beef, chili beans, and Catalina dressing makes each bite tangy, savory, and slightly sweet.
Customizable: Add or swap toppings to fit your taste or dietary preferences.
Family-Friendly: Loved by both kids and adults alike.

Tips

Use a mix of iceberg and romaine lettuce for the perfect crunch and freshness.
Let the beef mixture cool slightly before adding to the salad to prevent wilting the lettuce.
Toast the tortilla chips for extra crunch and flavor.

Variations and Substitutions

Protein: Swap ground beef for ground turkey, chicken, or a plant-based meat alternative.
Beans: Use black beans instead of kidney beans for a different flavor profile.
Cheese: Try feta or a Mexican cheese blend for a twist.
Dressing: Substitute Catalina with ranch, chipotle ranch, or a light vinaigrette.

FAQs

Q: Can I make this salad ahead of time?
A: Yes, prepare the beef mixture and chopped veggies separately. Combine just before serving to keep the lettuce crisp.

Q: Can this salad be made gluten-free?
A: Absolutely! Ensure your taco seasoning and chili beans are gluten-free.

Q: How do I store leftovers?
A: Store the beef mixture and salad components separately in airtight containers in the fridge for up to 3 days.

Serving Suggestions

Serve with warm flour or corn tortillas on the side for a taco-inspired meal.
Pair with a light, refreshing drink like iced tea or sparkling water.