Taco Salad Recipe – With Optional Homemade Dressing
There is just something about the classic taco salad recipe that is so appealing to me. Whoever originally decided to crush up Doritos and put them into a salad with all the taco fixings deserves a medal.
I put my own spin on this classic recipe to make it a touch healthier by using homemade catalina dressing. Of course, you’re more than welcome to use the bottled dressing, too. I may or may not have a bottle in my fridge right now as a back-up plan. No judgment here!
I’ll also, as usual, suggest some ways to make this your own or tweak it to fit a certain diet or make it a tad healthier. I wanted to start with a really classic version of taco salad though, because it’s just so great in that form. It’s a universal crowd pleaser (although I’m sitting next to my mom right now and I’m willing to bet if I asked her, she’d probably turn her nose up just a bit at the ground beef and Doritos – going to ask her, stay tuned), and it’s a picnic and BBQ staple. This is the best classic taco salad recipe that everyone loves. You’ll also find lots of ways to adapt it and make it just the way you like it!
Ingredients:
- 1 pound lean ground beef
- 2 tablespoons taco seasoning (or one 1.25 oz package)
- 1 head iceberg or romaine lettuce, washed and chopped
- 1 can (15.5 oz) pinto beans, rinsed and drained
- 2 cups shredded sharp cheddar cheese
- 2 cups halved grape tomatoes
- 3 green onions, finely chopped
- 10 ounces Catalina dressing (I suggest using homemade catalina dressing)
- 2 cups crushed nacho cheese tortilla chips (Doritos) (more if desired)
- Salsa and sour cream for topping, if desired