Awesome Taco Salad

This is the taco salad that disappears first at every potluck: a big, crunchy bowl of browned ground beef, sharp cheddar, juicy tomatoes, and crisp iceberg, tied together with tangy Catalina dressing.

The Catalina is the not-so-secret weapon. That sweet-tangy, slightly spicy dressing stands in for taco seasoning, coating everything in bold flavor without any extra packets.

Timing is the one rule. Toss the taco corn chips in only just before serving, never ahead. Add them too early and they go soft and soggy; add them at the last second and they keep their salty crunch against the cool, creamy salad.

Top each bowl with a spoonful of salsa and a few extra tortilla chips for scooping. It works as a hearty main or a crowd-pleasing side, and scales up easily to feed a party.

Kitchen Tips

• Brown and drain the ground beef well, then let it cool slightly so it doesn’t wilt the lettuce.
• Add the chips at the very last moment so they stay crunchy.
• Use sturdy iceberg or romaine that holds up to the dressing.
• Dress and toss just before serving so nothing goes limp.

Variations

• Swap the Catalina for ranch, salsa, or a creamy taco dressing.
• Add black beans, corn, avocado, or olives.
• Use ground turkey or seasoned taco meat in place of plain beef.