The Ultimate Homemade Taco Salad with Zesty Catalina Dressing

Craving a meal that’s bursting with flavor, incredibly satisfying, and surprisingly easy to make? Look no further than this homemade taco salad recipe! It’s my absolute favorite go-to for a quick, delicious, and adaptable dinner. Forget the store-bought kits; this recipe takes inspiration from a classic taco bar, bringing you all the vibrant tastes and textures right to your table, complete with a unique, scratch-made Catalina dressing and a secret homemade taco seasoning mix.

This isn’t just any salad; it’s a culinary experience. Imagine perfectly seasoned ground beef, crisp fresh vegetables, your favorite cheese, and a delightful sweet and tangy Catalina dressing that ties everything together. It’s a meal that feels indulgent yet can be customized to be as light or hearty as you desire. Whether you’re feeding a busy family on a weeknight or hosting a casual get-together, this taco salad promises to be a crowd-pleaser.

The Secret to an Unforgettable Taco Salad: Homemade Catalina Dressing

My love affair with taco salads started with my Mennonite friends, who are truly masters of simple, wholesome cooking. They introduced me to the magic of using dressings like Catalina, Western, and So-Good French for their taco salads. While many creamy dressings might call for a Homemade Mayonnaise base, the beauty of Catalina dressing lies in its distinct, mayonnaise-free profile. Its vibrant red hue and incredible balance of sweet and tangy flavors make it an unparalleled choice for a hearty taco salad. This dressing is not just an accompaniment; it’s a star player that elevates every bite.

Beyond the classic Catalina, there are many delicious options. For those seeking a lighter alternative, a Mexican-inspired dressing with honey offers a delightful sugar-free twist. However, for that authentic, bold flavor that pairs perfectly with seasoned beef and crisp vegetables, our homemade Catalina dressing, as detailed in the recipe, is simply unbeatable. It’s remarkably easy to whip up and can be prepared in advance, allowing the flavors to meld beautifully and making meal prep a breeze.

Why Taco Salad is Your Next Weeknight Hero

Taco salad has earned its place as a reliable standby for busy weeknight dinners in my home, just as it has in many Mennonite communities I’ve encountered over the past decade. It’s a dish that embodies versatility and ease. During my time around Mennonite friends, I’ve seen countless variations and heard endless tips, all reinforcing the idea that a basic taco salad is an essential part of any home cook’s repertoire for both everyday meals and large gatherings. It’s no wonder—they are incredibly easy to scale and customize!

Common Mennonite taco salad recipes often feature richly seasoned beef, often combined with a pint of home-canned beans, and sometimes even cooked rice for extra substance. Homemade salad dressings, including popular choices like Ranch Dressing, are also frequently used. This emphasis on fresh, homemade ingredients is what makes these salads so flavorful and satisfying.

Watch How to Make Taco Salad Recipe with Homemade Catalina Dressing

Key Ingredients for Your Homemade Taco Salad Experience

Crafting the perfect taco salad involves a few essential components, each contributing to its unique appeal. From the zesty Catalina dressing to the savory seasoned beef and a colorful array of fresh toppings, every ingredient plays a crucial role.

Ingredients for Catalina Dressing: A Sweet and Tangy Masterpiece

This homemade Catalina dressing is a game-changer. It’s a ketchup-based dressing that’s a perfect blend of sweet and sour, creating a profile that complements the rich flavors of taco meat and fresh veggies beautifully. You’ll need just a few simple pantry staples:

• Avocado oil: Or any neutral-flavored oil like canola or vegetable oil, provides the smooth base.
• Worcestershire sauce: Adds a savory depth and umami punch.
• Ketchup: The foundation of this classic dressing, contributing sweetness and a vibrant color.
• White distilled vinegar: Delivers the essential tanginess to balance the sweetness.
• Organic cane sugar: Enhances the characteristic sweet notes of Catalina dressing.

Taco Salad Ingredients and Add-ins: Build Your Perfect Bowl

The beauty of taco salad lies in its adaptability. You can easily create a sensational meal using ingredients you already have on hand. The most common and beloved toppings include finely diced tomatoes (cutting them smaller ensures they stretch further and distribute flavor evenly), crisp chopped romaine lettuce, generous amounts of grated cheese, and pungent diced onions. For an extra layer of crunch and flavor, don’t forget to crumble some tortilla chips or hard shell tacos on the side—they are fantastic!

• Ground Meat: While lean ground beef (around 80/20) is the most common choice, feel free to experiment. We raise our own beef, ensuring a high-quality, flavorful base. My friend often uses venison for an even leaner option, and you can certainly substitute with ground turkey or chicken for a lighter take.
• DIY Taco Seasoning Mix: This is where the magic truly happens! I rely on this incredible Homemade Taco Seasoning Mix for all my Mexican-inspired dishes. I prepare a double batch and store it in an old 24-oz container, making it easy to spot in my pantry. This particular recipe isn’t something you’ll easily find online; it’s a cherished family recipe passed down from an older Mennonite friend, predating the modern blogging era, ensuring an authentic and deeply flavorful experience.
• Homemade Catalina Dressing: As highlighted, this sweet and sour ketchup-based dressing is phenomenal. It truly shines, especially if you enjoy a Dorito taco salad, bringing all those nostalgic flavors together.
• Essential & Extra Toppings: This is your chance to get creative! Here’s a list of fantastic toppings to make your taco bar truly spectacular:
  • Sliced avocados: A must for creamy texture and healthy fats. If you don’t have homemade guacamole, sliced avocado is a perfect stand-in.
  • Chopped sweet bell peppers: Add color, crunch, and a subtle sweetness.
  • Cubed cheese: Provides an interesting texture variation compared to shredded cheese.
  • Diced onions in vinegar: For a delightful pickled tang that cuts through the richness.
  • Sliced hot peppers: If you love a kick, jalapeños or serranos are perfect.
  • Black olives: A classic taco topping that adds a briny flavor.
  • Corn: Fresh or frozen (thawed), adds sweetness and crunch.
  • Canned beans: Beyond black beans, consider pinto or kidney beans for variety.
  • Sour cream and Salsa: Indispensable for creaminess and fresh flavor.

Pro Tip: Many of my Mennonite friends enhance their Beef and Beans mixture by adding tomato juice or salsa for an extra zesty kick. If you’re using wild game like venison, adding a packet of dry Italian seasoning mix to the meat while cooking can significantly help to eliminate any prominent gamey taste, ensuring a more palatable and delicious result.

How To Make The Best Homemade Taco Salad: Step-by-Step Guide

Creating this flavorful taco salad is incredibly straightforward. The key to maximizing flavor is to prepare your homemade Catalina dressing ahead of time, allowing the ingredients to mellow and blend into a harmonious symphony of taste. I often make the dressing in the morning on the day I plan to serve the taco salad. This versatile dressing can be stored in the fridge for 4-5 weeks in a plastic squeeze bottle, making it perfect for quick use whenever a craving strikes.

1. Prepare the Catalina Salad Dressing: In a bowl, combine all the dressing ingredients: avocado oil (or canola oil), Worcestershire sauce, ketchup, white distilled vinegar, and sugar. Use an immersion blender to emulsify everything until the mixture is perfectly smooth and creamy. The color will be a vibrant, appealing reddish-orange. Transfer to an airtight container or a squeeze bottle and refrigerate until ready to use. This step is crucial for developing the dressing’s full flavor potential.
2. Brown the Ground Beef to Perfection: In a deep 11-inch non-stick skillet, add the ground beef along with 1/2 cup of cold water. This unconventional method is a game-changer! It prevents the meat from clumping, makes it incredibly easy to break up into fine crumbles using a meat chopper, and significantly reduces oil splatters. Cook over medium-high heat until the water evaporates and the beef is no longer pink. Once browned, drain any excess fat if necessary, though lean ground beef might not produce much.
3. Season the Beef and Add Beans: When the beef is fully browned and reaches an internal temperature of 160°F (71°C), reduce the heat. Stir in the homemade taco seasoning mix and a pint of canned black beans (including their liquid). The bean liquid adds moisture and flavor, preventing the mixture from becoming dry. Continue to heat thoroughly until the mixture is hot and bubbly, allowing the flavors to meld. You can keep this on the lowest setting until serving time or turn it off and set it aside to be reheated later.
4. Prepare All the Fresh Toppings: While the beef is cooking or cooling, prepare your fresh toppings. Wash and spin dry your romaine lettuce, finely dice the onions and tomatoes, grate the cheddar cheese, and get your sour cream and salsa ready. Arrange all these colorful components in separate bowls. The visual appeal of a well-organized taco bar is part of the fun!
5. Assemble and Serve Your Taco Salad: Arrange all the prepared toppings and the seasoned beef in a designated serving area, allowing everyone to build their own personalized taco salad plate. This “taco bar” style of serving makes mealtime interactive and ensures everyone gets exactly what they love. Simply start with a bed of lettuce, add a generous scoop of the warm seasoned beef mixture, and then pile on your favorite fresh toppings like tomatoes, onions, cheese, sour cream, and salsa. Finish with a generous drizzle of the homemade Catalina dressing.

Creative Serving Ideas: These components aren’t just for salad! Use them to fill flour tortillas or hard-shell tacos for delicious homemade burritos or traditional tacos. For a hearty “burrito bowl” experience, serve the taco salad over a bed of cooked rice. Feel free to use different ingredients to create specific taco themes, like a smoky chipotle-inspired bowl or a fresh lime-cilantro one!

Can I Make This Taco Salad Ahead? Yes!

Preparing components of your taco salad in advance is an excellent strategy, especially when serving guests or planning for busy weeknights. The seasoned taco beef is the perfect candidate for make-ahead meal prep. Simply prepare the ground beef mixture as directed in the recipe card, then allow it to cool completely before transferring it to an airtight container and storing it in the fridge. This can be done up to 3-4 days in advance.

When you’re ready to serve, transfer the cooked seasoned beef into a slow cooker with about 1/2 cup of water. Set it on low for 3-5 hours, stirring occasionally, until it’s warmed through and bubbly. This method is fantastic for keeping the meat warm and ready when hosting a taco bar. If you’re short on time, you can also reheat the meat quickly over medium heat in a skillet on the stovetop, adding a splash of water if needed to prevent drying.

Best Practices for Storing, Reheating, and Serving Leftovers

While taco salad is always best enjoyed fresh with crisp ingredients, scaling up the recipe often leaves you with delicious leftovers. The optimal way to store any leftover taco salad components is to keep the seasoned meat separate from the fresh taco toppings. This separation is crucial; it prevents the lettuce and other fresh ingredients from wilting and becoming soggy when reheated. By doing so, you can easily reheat the meat and then arrange fresh toppings for your next meal, ensuring every serving is as delightful as the first.

I typically store my leftover taco meat in the very same deep 11-inch skillet with a lid in which it was cooked. This ingenious method saves you from having to use extra plastic wrap or transfer to another container. When it’s time to reheat, you can simply place the skillet directly back on the heating element, making the process incredibly efficient and mess-free. Prepared taco salad beef should be refrigerated promptly and is best kept at 40°F (4°C) for 3-4 days.

Print
Rate
Pin

Taco Salad Recipe with Homemade Catalina Dressing

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Author: Alyona Demyanchuk

This simple taco salad recipe is my go-to for a flavorful, quick, and easy meal. It’s made with homemade Catalina dressing, seasoned ground beef, and my favorite taco toppings. Think of it as a taco bar made all from scratch, including the homemade taco seasoning mix.

Equipment

• 11-inch non-stick skillet (with lid)
• Set of bowls and plates (for toppings)
• 1 heavy-duty meat chopper

Ingredients

Seasoned Beef:

• 1 pound lean ground beef
• 1 pint canned black beans (not drained)
• 3 tsp taco seasoning (or a 1-ounce packet)

Salad:

• 1 head of romaine lettuce, chopped (or iceberg lettuce)
• 8 oz shredded cheddar cheese
• 1 cup diced onion
• 1 cup diced fresh tomatoes
• 1 cup sour cream
• 1 pint canned salsa
• extra toppings: cooked rice,avocados, green bell peppers, black olives, guacamole

Catalina Dressing:

• 1/2 cup avocado oil (or any neutral flavored oil)
• 1 Tbsp Worcestershire sauce
• 1/3 cup ketchup
• 1/4 cup white distilled vinegar
• 1/2 cup organic cane sugar

Instructions

• 

  To make the Catalina dressing, blend all the ingredients (oil, Worcestershire sauce, ketchup, vinegar, and sugar) with an immersion blender until emulsified and smooth. Keep refrigerated.
• 

  In an 11-inch non-stick skillet, add 1/2 cup water and beef. Cook over medium-high heat until the liquid evaporates. Using a meat chopper, separate the beef until it resembles crumbles and the meat is no longer pink. Using water at the start makes this process seamless and prevents oil splatters.
• 

  When the liquid has evaporated and the ground beef is at an internal temperature of 160°F (71°C), add the taco seasoning and beans. Heat thoroughly until hot and bubbly.
• 

  Arrange all the salad toppings onto plates or bowls for serving. Top each plate with lettuce, seasoned beef mixture, tomatoes, onions, cheese, sour cream, salsa, and drizzle with Catalina dressing.

Notes

• Store leftover taco salad components separately from the fresh taco toppings to maintain their freshness. The prepared taco salad beef is best kept refrigerated for 3-4 days at 40°F (4°C).
• For hosting a taco bar or for potlucks, transfer the seasoned beef to a slow cooker with 1/2 cup of water and set it on low for 3-5 hours to keep it warm and ready to serve.
• The homemade Catalina dressing can be stored in the fridge for an impressive 4-5 weeks, making it an excellent make-ahead component.
• If you’re using wild game or meat with a stronger “gamey” taste, incorporating a packet of dry Italian seasoning mix into the meat while cooking can effectively neutralize this prominent flavor.
• Starting the ground beef in a skillet with water helps break down the meat into finer crumbles more easily and significantly reduces messy oil splatters, making cleanup simpler.
• We’ve found that three teaspoons of taco seasoning provide the perfect balance for the ground beef when paired with the robust flavor of the Catalina dressing, allowing both to shine. If you choose to omit the Catalina dressing, you may wish to increase the taco seasoning to 3 tablespoons for a bolder flavor. However, if you omit the beans, do not add 3 tablespoons of seasoning as it will become too overpowering.

Nutrition per serving

Serving: 1gCalories: 334kcalCarbohydrates: 24gProtein: 21gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 66mgSodium: 1016mgPotassium: 651mgFiber: 6gSugar: 10gVitamin A: 1071IUVitamin C: 7mgCalcium: 177mgIron: 3mg