Crunchy Kickin’ Taco Salad
“Built for backyard bowls and weeknight wins—with a tangy Catalina twist.”
​Ingredients:
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1 head green iceberg lettuce, chopped crisp
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1 lb taco-seasoned ground beef, browned and crumbled
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1 can red kidney beans, drained and rinsed
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2 cups Tostito-style tortilla chips, lightly crushed
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1 cup Colby Jack cheese, shredded
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2 Roma tomatoes, sliced and chopped
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1 large avocado, chopped
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½ cup sour cream, dolloped
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½ to ¾ cup Catalina dressing (use more or less to taste)
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(Optional: hot sauce or salsa for a spicy twist)
​Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4–6 hearty servings
Equipment Needed
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Large skillet
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Cutting board & knife
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Large mixing bowl
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Tongs or salad forks
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Serving bowls
Instructions
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Brown the Beef
In a skillet over medium heat, cook your ground beef with taco seasoning until browned and crumbly. Drain any extra fat. -
Prep the Fresh Stuff
Chop lettuce, tomatoes, and avocado. Rinse your beans and get ready to build. -
Layer the Goodness
In a large bowl, build your salad in this order for that OFD visual punch: -
Chopped iceberg
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Warm taco meat
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Red kidney beans
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Tomatoes and avocado
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Crushed tortilla chips
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Make It Rain
Sprinkle on a generous handful of Colby Jack cheese and place big ol’ dollops of sour cream right on top. -
Dress It Up
Drizzle Catalina dressing all over, letting it seep into every layer. Toss lightly or leave it layered and pretty—your call.
Oklahoma Food Dude TIP:
This salad holds up great for tailgates, potlucks, or Tuesday night dinner. Add jalapeños or pickled onions if you like a tangy kick. And don’t forget a cold drink on the side—this one’s built for flavor and fun.