Catalina taco salad is a crunchy, satisfying dish featuring seasoned ground beef, fresh lettuce, tomatoes, cucumber, and cheese tossed with crispy tortilla chips and sweet Catalina dressing. It's a nostalgic, no-fuss summer meal that comes together in minutes.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large skillet over medium-high heat, cook the ground beef until browned. Drain off any excess grease.
Stir in the taco seasoning and any water called for on the packet instructions. Simmer until the liquid has reduced. Set aside to cool slightly.
In a large salad bowl, combine the shredded lettuce, chopped tomatoes, sliced cucumbers, shredded cheddar cheese, and sliced black olives.
Add the cooled taco meat and the lightly crushed tortilla chips to the bowl.
Pour the Catalina dressing over the salad.
Toss everything together until all ingredients are evenly coated. Serve immediately.
Refrigerate cooked ground beef and chopped vegetables in separate containers for up to 3 days; assemble and dress immediately before serving.
Prepare all components separately and store in containers. Assemble just before serving to keep tortilla chips crispy.
Ranch dressing or a homemade vinaigrette work well, though they'll change the sweet-tangy profile of the original.
Add crushed chips just before serving, or serve them on the side and let guests add their own.
Omit the cheddar cheese or substitute with a dairy-free cheese alternative.
Cook over medium-high heat, breaking it into small pieces as it browns, until no pink remains and it's lightly crisped (about 5–7 minutes).
