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Catalina Taco Salad

13 reviews
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Kay Curtis, Guthrie, Oklahoma

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Aug. 06, 2023

This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it two years in a row for her birthday dinner. —Kay Curtis, Guthrie, Oklahoma

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Test Kitchen Approved

Catalina Taco Salad

13 reviews
Prep Time 15 min
Cook Time 10 min
Yield 12 servings

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 3 cups shredded cheddar cheese
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 medium tomatoes, seeded and chopped
  • 1 large onion, chopped
  • 1 bunch romaine, torn
  • 1 package (9-1/4 ounces) corn chips
  • 1 bottle (24 ounces) Catalina salad dressing
Text Ingredients

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl.
  2. Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

Nutrition Facts

1 cup: 631 calories, 42g fat (12g saturated fat), 58mg cholesterol, 1145mg sodium, 39g carbohydrate (16g sugars, 4g fiber), 21g protein.

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