Description
A colorful and customizable taco salad featuring layers of beef, fresh vegetables, and tasty toppings.
Ingredients
- 1 pound ground beef
- 1 (1 oz) packet taco seasoning
- 1 1/2 cups sour cream
- 1 (1 oz) packet ranch dip mix
- 1 large head iceberg lettuce (chopped)
- 2 cups grape tomatoes (halved)
- 1 jalapeno (diced)
- 1 red bell pepper (diced)
- 15 ounces kidney beans (drained)
- ½ cup sliced black olives (drained)
- ½ cup sweet corn (drained)
- 2 cups crushed nacho cheese Doritos (or corn chips)
- 1 cup green onions (chopped)
- 1 cup cheddar cheese (shredded)
- 1 avocado (sliced)
- 1 cup Catalina dressing (or more, homemade recipe available on the blog)
Instructions
- Cook the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a wooden spoon. Drain any excess grease.
- Season It Up: Stir in the taco seasoning along with 1/3 cup of water. Let it simmer until the mixture thickens and most of the water is absorbed. Remove from heat.
- Make the Dressing: In a small bowl, combine the sour cream with the ranch dip mix. Chill this mixture until you’re ready to serve.
- Layer the Salad: In a large serving bowl, place the chopped lettuce and drizzle 1/2 cup of Catalina dressing. Toss gently to combine.
- Build Your Salad: Begin layering by adding the cooked taco meat, kidney beans, bell pepper, and sweet corn. Next, sprinkle on the crushed chips, followed by tomatoes, green onions, olives, jalapenos, avocado slices, and cheese.
- Finishing Touches: Top it off with a swirl of the ranch sour cream mixture and drizzle the remaining Catalina dressing. Garnish with more crushed chips for an added crunch.
Notes
Chill your dressing for better flavor blending. Use grilled chicken or black beans for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican