Ingredients
Scale
- 1 lb ground beef or turkey (or vegetarian protein options like black beans)
- Assorted fresh vegetables: lettuce, tomatoes, bell peppers, red onions
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Olives, corn, or avocado slices for added texture and flavor
- Fresh cilantro and lime wedges for garnish
- For the dressing: Catalina dressing (store-bought or homemade)
- Optional toppings: sour cream, jalapeños, or crushed tortilla chips
Instructions
- Cook the meat: In a skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Season with taco seasoning or spices like cumin, chili powder, garlic powder, and paprika for flavor. For vegetarian options, use black beans or lentils.
- Prepare the vegetables: Chop fresh lettuce, tomatoes, bell peppers, and red onions. Arrange in large salad bowls or individual dishes.
- Combine ingredients: Let the cooked meat cool slightly, then layer over the vegetables. Sprinkle with shredded cheese and optional toppings like olives or avocado.
- Drizzle with Catalina Dressing: Add the dressing over the salad, ensuring even coverage for flavor enhancement.
- Finish with garnishes: Garnish with chopped cilantro, lime wedges, and extra dressing if desired. Add crushed tortilla chips for crunch if preferred.
Notes
- Store components separately in the fridge for longer freshness. Add dressing just before serving.
- You can prepare the ingredients ahead of time and assemble when ready to eat.
- Customize with your favorite toppings like jalapeños, sour cream, or extra cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free (if using gluten-free toppings)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 70 mg