I made this this spicy layered taco salad twice recently and both times it was gone in no time. I took it to a potluck dinner last week and a huge bowl of it was gone. I did not bring any leftovers home. Everyone seemed to love it.
I love how easy it is to make and that it can be made ahead. I made this Sunday morning and it was delicious for a Sunday potluck lunch. The only thing I did different than the picture above was that I left the chips off and put them in a bowl on the side.
This is a pretty typical taco salad, just layered in a bowl. It is easy to change up with whatever beans or ingredients that you have on hand.
The one thing I do a little different on this than most taco salad recipes is the dressing. A lot of people use Catalina or a similar dressing for their taco salad. I have changed that basic recipe slightly by combining it with salsa.
I just mix half Catalina dressing and half salsa. It gives the salad a little extra heat, but still keeps the flavor of Catalina.
It is easy, delicious, and perfect for summer!
- 4-6 cups chopped or shredded lettuce
- 1 pound ground beef
- 1 package taco seasoning
- 1 can black beans, rinsed and drained
- 1 1/1 cups shredded cheese
- 1 tomato chopped
- guacamole or avocado
- ¾ cup catalina dressing
- ¾ cup salsa, mild, medium, or hot depending on how spicy you want it.
- Nacho cheese or tortilla chips
- In a pan cook ground beef until done. Drain off any fat and add taco seasoning according to package directions. Let meat cool completely.
- In a large bowl layer lettuce, cooled meat, beans, cheese, tomatoes, and guacamole.
- In a small bowl combine catalina and salsa. Pour over salad.
- Serve with nacho cheese or tortilla chips sprinkled on top or serve on the side.