Ingredients
Meat and Seasoning
- 1 lb ground beef
- 2 tbsp taco seasoning
- ⅓ cup water
Vegetables and Beans
- 1 large head iceberg lettuce
- 2 large Roma tomatoes
- 2 large avocados
- 4 green onions
- 15 oz can chili beans, drained and rinsed
Dairy and Dressing
- 1 cup Mexican-style cheese, shredded
- 10 oz Catalina salad dressing
Crunchy Topping
- ½ cup Nacho Cheese Doritos, crushed
Instructions
- Cook the Ground Beef: Heat a skillet over medium heat and add the ground beef, cooking it thoroughly while breaking it up into small pieces as it cooks.
- Season the Meat: Once the beef is fully cooked, drain any excess grease from the skillet, then stir in the taco seasoning and ⅓ cup water. Let the mixture simmer for a few minutes to combine the flavors, then remove from heat and allow it to cool completely.
- Prepare Vegetables and Beans: Chop the lettuce, tomatoes, avocados, and green onions into bite-sized pieces. Drain and rinse the chili beans to remove excess salt and liquid.
- Combine Salad Ingredients: In a large bowl, add the cooled seasoned ground beef, chopped vegetables, chili beans, shredded Mexican cheese, and pour in the Catalina salad dressing.
- Add the Crunch: Top the salad mixture with crushed Nacho Cheese Doritos for extra texture and flavor.
- Mix and Serve: Toss all the ingredients together thoroughly to distribute flavors evenly. Serve the taco salad immediately or refrigerate until ready to serve for a chilled salad experience.
Notes
- Letting the seasoned beef cool before adding to the salad prevents the dressing from wilting the lettuce.
- Use fresh and ripe avocados for the best creamy texture.
- Adjust the amount of Catalina dressing to your taste preference.
- Nacho Cheese Doritos add a spicy crunch; substitute with plain tortilla chips if preferred.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
