Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound lean ground beef
- Stir in the taco seasoning packet and water. Bring to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened and coated the beef. Set aside to cool slightly.1 packet (1 ounce) taco seasoning, 2/3 cup water
- While the meat is cooking, wash and finely shred the iceberg lettuce. Rinse and drain the black beans and corn. Halve the cherry tomatoes, thinly slice the red onion, and dice the avocado.1 head iceberg lettuce, 1 can (15 ounces) black beans, 1 can (15 ounces) corn, 1 cup cherry tomatoes, 1/2 red onion, 1 ripe avocado
- In a small bowl, whisk together the Catalina dressing, sour cream (or Greek yogurt), lime juice, and chili powder. Season with salt and pepper to taste. The dressing should be smooth and creamy.1/2 cup Catalina dressing, 1/4 cup sour cream or plain Greek yogurt, 1 tablespoon lime juice, 1 teaspoon chili powder, to taste Salt and freshly ground black pepper
- In a large salad bowl, combine the shredded lettuce, black beans, corn, cherry tomatoes, and red onion.1 head iceberg lettuce, 1 can (15 ounces) black beans, 1 can (15 ounces) corn, 1 cup cherry tomatoes, 1/2 red onion
- Spoon the prepared taco meat over the salad base.1 pound lean ground beef
- Sprinkle the diced avocado and shredded cheddar cheese over the top. Garnish with fresh cilantro.1 ripe avocado, 1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh cilantro
- Drizzle a generous amount of the prepared Catalina dressing over the salad. If desired, top with crushed tortilla chips or Fritos for extra crunch. Serve immediately with salsa and jalapeño slices on the side for those who like a little extra heat.1/2 cup Catalina dressing, Crushed tortilla chips or Fritos, Salsa, Jalapeño slices
Notes
Store components separately. Refrigerate cooked taco meat, shredded lettuce and vegetables (excluding avocado), and dressing in airtight containers for 2-3 days. Avoid assembling until ready to serve. Reheat taco meat in microwave or skillet. Freeze taco meat for up to 2 months.
