Taco Salad
A vibrant and delicious dish that combines the flavors of traditional tacos with fresh greens, perfect for quick meals or gatherings.
Ingredients
For the Salad
- 1 pound lean ground beef
- 1 pint canned black beans (not drained)
- 3 tsp taco seasoning
- 1 head romaine lettuce, chopped or iceberg lettuce
- 8 oz shredded cheddar cheese
- 1 cup diced onion
- 1 cup diced fresh tomatoes
- 1 cup sour cream
- 1 pint canned salsa
- 1/2 cup avocado oil or any neutral flavored oil
- 1 Tbsp Worcestershire sauce
- 1/3 cup ketchup
- 1/4 cup white distilled vinegar
- 1/2 cup organic cane sugar
Optional Toppings
- cooked rice
- avocados
- green bell peppers
- black olives
- guacamole
Instructions
Prepare the Catalina Dressing
- Blend all the ingredients (oil, Worcestershire sauce, ketchup, vinegar, and sugar) with an immersion blender until emulsified and smooth. Keep refrigerated.
Cook the Beef
- In an 11-inch non-stick skillet, add 1/2 cup water and the ground beef. Cook over medium-high heat until the liquid evaporates.
- Use a meat chopper to break the beef into crumbles until it is no longer pink.
- Once the liquid has evaporated and the beef reaches an internal temperature of 160°F (71°C), add the taco seasoning and beans. Heat thoroughly until hot and bubbly.
Assemble Salads
- Arrange all salad toppings on plates or in bowls.
- Top each plate with lettuce, the seasoned beef mixture, tomatoes, onions, cheese, sour cream, salsa, and drizzle with Catalina dressing.
Notes
Use a variety of toppings for a colorful salad. For added crunch, consider adding tortilla chips on top. You can prepare the dressing ahead of time to save on prep when you’re ready to eat!