This Make Ahead Taco Salad recipe first appeared on Organized Island 4 years ago. It is amazing how fast the time has gone by. I have since changed up the recipe a bit so today I present the new and improved Make Ahead Taco Salad recipe. With busy schedules, I love making this the day before we have it. Hope you enjoy!
Make Ahead Taco Salad
1 lb. lean ground beef
1 pkg Taco seasoning (any brand)
1 head of lettuce, shredded
1/2 cup red onion, chopped
1 small can kidney beans (rinsed & drained)
1 avocado, peeled and diced
1 tomato, chopped
1 cup shredded cheddar cheese
1/2 bottle Catalina salad dressing (any brand)
1 bag Corn or tortilla chips
Cook ground beef in a frying pan over low-medium heat until brown. Add taco seasoning mix packet, but do not add any liquid. While beef is cooking, combine shredded lettuce, onion ,beans, avocado, tomato and cheese in a bowl. Add ground beef to the mixture. If you are going to serve this Taco Salad the next day or later today, cover the bowl and refrigerate until serving time.
When ready to serve, add salad dressing (I use about 1/2 of a bottle, but you can add more if you like). You can also use a light Catalina dressing and it is really good. The sweetness of the dressing is a nice offset to the mild spices in the meat seasoning. This taco salad with Catalina dressing recipe is a great salad to take to barbeques and picnics. It is crisp and refreshing and a wonderful way to use vegetables from the farmers’ market.
This recipe serves 6-8.
This taco salad can also be made using black beans instead of pinto beans, it just depends on your family’s tastes.
Serve with tortilla chips or corn chips and enjoy! What is your favorite salad for dinner?