Make Ahead Taco Salad
This Make-Ahead Taco Salad recipe is perfect for a summer dinner or a lunch. It also makes a great lunch on the go.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Easy Dinner Ideas, Lunch, Salad
Cuisine: American
Servings: 4
Calories: 365kcal
- 1 lb. lean ground beef
- 1 package Taco seasoning any brand
- 1 head of lettuce shredded
- ½ cup red onion chopped
- 1 can kidney beans rinsed & drained
- 1 avocado peeled and diced
- 1 tomato chopped
- 1 cup shredded cheddar cheese
- ½ 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 you are ready to serve, add salad dressing (I use about ½ 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 salad is great for a packable lunch. Store ingredients in an airtight container and add dressing when ready to eat.
This recipe can be doubled or tripled for more servings.
Calories: 365kcal | Carbohydrates: 8g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 265mg | Potassium: 760mg | Fiber: 4g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 11mg | Calcium: 224mg | Iron: 3mg