Ingredients
Meat and Seasoning
- 1 pound ground beef
- 1 (1 oz) packet taco seasoning
- 1/3 cup water
Dressings and Sauces
- 1 1/2 cups sour cream
- 1 (1 oz) packet ranch dip mix
- 1 cup Catalina dressing (or more, homemade recommended)
Vegetables and Beans
- 1 large head iceberg lettuce, chopped
- 2 cups grape tomatoes, halved
- 1 jalapeno, diced
- 1 red bell pepper, diced
- 15 ounce can kidney beans, drained
- ½ cup sweet corn, drained
- ½ cup sliced black olives, drained
- 1 cup green onions, chopped
- 1 avocado, sliced
Other
- 2 cups crushed nacho cheese Doritos (or corn chips)
- 1 cup shredded cheddar cheese
Instructions
- Cook the beef: Place a large skillet over medium heat and add the ground beef once the pan is hot. Brown the meat thoroughly, breaking it into small pieces with a wooden spoon.
- Drain grease: After the meat is browned, carefully drain any excess grease from the skillet to keep the salad from becoming oily.
- Simmer with seasoning: Stir in the taco seasoning packet and 1/3 cup of water. Allow the mixture to simmer on medium-low heat until the water is absorbed and the beef is well coated with seasoning. Remove from heat and set aside.
- Make the ranch sour cream sauce: In a small bowl, mix together the sour cream and ranch dip mix until smooth. Chill this sauce in the refrigerator until ready to serve, which will help the flavors meld.
- Dress the lettuce: Add the chopped iceberg lettuce to a large serving bowl. Pour 1/2 cup of Catalina dressing over the lettuce and toss thoroughly to coat the leaves evenly.
- Add taco meat and veggies: Top the dressed lettuce with the seasoned taco meat, kidney beans, diced red bell pepper, and sweet corn, distributing evenly across the salad.
- Add fresh veggies and toppings: Next, layer on the crushed Doritos, halved grape tomatoes, chopped green onions, sliced black olives, diced jalapeno, sliced avocado, and shredded cheddar cheese for a variety of textures and flavors.
- Drizzle dressings and serve: Drizzle the chilled ranch sour cream sauce along with the remaining Catalina dressing over the top. Garnish with additional crushed chips if desired. Serve immediately for best texture and freshness.
Notes
- For a spicier kick, leave the seeds in the jalapeno or add extra diced jalapenos.
- You can substitute ground turkey or chicken for a leaner protein option.
- To make this salad vegetarian, omit the meat and add extra beans or a plant-based protein.
- Dressing quantities can be adjusted based on personal preference for moistness.
- Be sure to serve immediately after assembling to prevent the chips from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
