Taco Salad Recipe With Catalina Dressing Food

CATALINA TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl. , Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

CATALINA 'TACO' SALAD

Steps:

• Brown the ground beef and drain off the grease and allow to room temperature.
• Make sure you drain the grease off well or it will sift to the bottom of your salad bowl.
• Chop the lettuce to bite sized pieces.
• In a large salad bowl place in the lettuce, cheese, ground beef and onion.
• Crush the tortilla chips lightly onto them and mix it up.
• Add enough catalina to cover your salad.
• I used about half of a bottle for this.
• You want a nice coating though.
• Serve.

CATALINA TACO SALAD

Steps:

• Brown meat in large skillet; drain. Stir in 1/4 cup dressing and chili powder; cook and stir 1 to 2 min. or until heated through.
• Cover platter with lettuce; top with chips, meat mixture and remaining ingredients.

CATALINA TACO SALAD

Steps:

• Brown hamburger.
• Crunch up chips to desired size and put in large bowl. Combine all ingredients in large bowl (except dressing).
• Pour desired amount of Catalina Dressing on the top of salad.

CATALINA DRESSING RECIPE

Steps:

• Combine ketchup, vinegar, honey, paprika, onion powder, celery seed, worcestershire sauce, and garlic powder in a blender or a container that works with a handheld blender.
• Blend until combined.
• With the blender on, drizzle in the grapeseed oil until it comes together in an emulsion.
• Use immediately or store in a covered container in the fridge for up to two weeks.

TACO SALAD WITH CATALINA DRESSING (AND FRITOS)

Steps:

• Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the ground beef into the skillet, cooking and stirring until no longer pink.
• Drain off any grease, then add the taco seasoning packet and water and continue cooking per packet instructions. Keep warm until ready to serve.
• Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
• Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing, if desired). Serve immediately.

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

TACO SALAD

Steps:

• Brown ground beef and taco seasoning.
• Drain and let cool.
• Chop lettuce, tomatoes, and onions.
• Put into a large container.
• Add cheese and crushed Doritos.
• Add cooled ground beef.
• Pour Catalina dressing over all of it 5 to 10 minutes before serving.

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING

Steps:

• Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
• Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
• To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.

TACO SALAD RECIPE WITH CATALINA DRESSING

Steps:

• Over medium heat, brown the meat. Drain the grease.
• Add the Catalina dressing. Sprinkle the taco seasoning and garlic powder over the mixture. Stir until well mixed.
• Turn the heat down to low heat. Let the meat mixture simmer while you prepare the remaining ingredients.
• Mix the beans, onion, bell pepper, and tomatoes in a large bowl. Toss with the cut lettuce.
• Put the lettuce mixture into serving bowls. Top with the meat mixture. Sprinkle the shredded cheese over the top.
• Serve with your favorite chips.

QUICK TACO SALAD

Steps:

• BROWN meat with onions in large nonstick skillet on medium-high heat; drain. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.