Pin this now to find it later Taco Salad Recipe with Homemade Catalina Dressing from votes Equipment 11-inch non-stick skillet, (with lid) Set of bowls and plates, (for toppings) Ingredients Seasoned Beef: 1 pound lean ground beef 1 pint canned black beans , (not drained) 3 tsp taco seasoning , (or a 1-ounce packet) Salad: 1 head of romaine lettuce, chopped, (or iceberg lettuce) 8 oz shredded cheddar cheese 1 cup diced onion 1 cup diced fresh tomatoes 1 cup sour cream 1 pint canned salsa extra toppings: cooked rice, avocados, green bell peppers, black olives, guacamole Catalina Dressing: 1/2 cup avocado oil , (or any neutral flavored oil) 1 Tbsp Worcestershire sauce 1/3 cup ketchup 1/4 cup white distilled vinegar 1/2 cup organic cane sugar Instructions To make the Catalina dressing, blend all the ingredients (oil, Worcestershire sauce, ketchup, vinegar, and sugar) with an immersion blender until emulsified and smooth
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Colors: Combine spring pastels with deeper fall hues or summer brights with early autumn shades
Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the cooked pasta
