Total Time
30mins
Prep 15 mins
Cook 15 mins

This is the best taco salad I have ever had. One would not think Catalina dressing belongs on this dish - but I believe that single ingredient is what puts this salad over the proverbial top. I got this recipe from a friend of a friend of a friend, and I was hesitant to try it, but I am so glad I finally did! My kids love this salad! You can adjust the ingredients to suit your own tastes, and I love recipes that easily let you do that, especially when there is someone who dislikes an ingredient or favors one over another. As you can see, I have left the actual measurements of most of the ingredients up to your taste and imagination.

Ingredients Nutrition

Directions

  1. Brown meat in saucepan and drain off excess fat.
  2. Sprinkle the taco seasoning and add the can of tomato sauce, stirring well.
  3. Let simmer for about 10 minutes.
  4. While meat is browning/simmering, get as many bowls as you will need and place semi-crushed tortilla chips in the bottom and sides of each bowl.
  5. When meat is done, add to the bowl (on top of the chips).
  6. Add cheese on top of meat (so it starts to melt).
  7. Then add the lettuce, tomato and onion.
  8. Top with a smidgen more cheese.
  9. To finish, add sour cream to the top of the dish.
  10. Then add a small steady stream (get decorative if you want) of the catalina dressing.
  11. For garnish, vertically stick in a few whole tortilla chips.

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