This Tex-Mex Salad is a flavorful and crunchy dish that combines seasoned ground beef, fresh vegetables, and a tangy Catalina dressing. Perfect for a quick lunch or dinner, this salad is easy to make and packed with flavor. Serve immediately to enjoy the fresh ingredients and crunchy tortilla chips. Store any leftovers in an airtight container in the refrigerator, keeping the dressing and chips separate to maintain their texture.
This Tex-Mex Salad is a deliciously crunchy and flavorful dish that combines seasoned ground beef, fresh vegetables, and a tangy Catalina dressing. Perfect for a quick lunch or a satisfying dinner, this salad brings all the vibrant flavors of Tex-Mex cuisine to your table. Let's dive into the ingredients you'll need to make this tasty dish.
INGREDIENTS
- Ground beef: One pound, cooked and seasoned to perfection.
- Taco seasoning mix: One packet, to flavor the ground beef.
- Water: Three-quarters of a cup, to help blend the seasoning with the beef.
- Lettuce: One head, shredded, for the salad base.
- Tomato: One large, diced, adding freshness and color.
- Cheddar cheese: One cup, shredded, for a rich and cheesy flavor.
- Kidney beans: One 15-ounce can, drained and rinsed, for added protein and texture.
- Tortilla chips: One 14.5-ounce bag, crushed, for a crunchy topping.
- Catalina dressing: One cup, for a sweet and tangy finish.
INSTRUCTIONS
- Step 1:
- In a large skillet over medium heat, cook the ground beef until it is browned and fully cooked. Drain any excess fat.
- Step 2:
- Add the taco seasoning mix and 3/4 cup of water to the skillet. Stir well to combine and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. Once the mixture has thickened and the flavors are well combined, remove from heat.
- Step 3:
- In a large bowl, combine the shredded lettuce, diced tomato, shredded cheddar cheese, and drained kidney beans. Mix well to ensure the ingredients are evenly distributed.
- Step 4:
- Add the cooked ground beef to the bowl with the lettuce mixture and toss to combine.
- Step 5:
- Just before serving, add the crushed tortilla chips and Catalina dressing to the salad. Toss everything together to coat the ingredients with the dressing.
- Step 6:
- Serve immediately and enjoy the crunchy, flavorful Tex-Mex Salad.
Serving and Storage Tips
- Serve the Tex-Mex Salad immediately after preparing to enjoy the best texture and flavor. The fresh ingredients and crunchy tortilla chips are most delicious when served right away.
- Pair with a side of guacamole, salsa, or sour cream for added flavor. You can also serve this salad as a side dish with grilled chicken, tacos, or enchiladas for a complete meal.
- To store leftovers, keep the salad in an airtight container in the refrigerator for up to 3 days. Keep the tortilla chips and dressing separate to maintain their crunch and texture.
- If making ahead of time, assemble the salad without the tortilla chips and dressing. Add them just before serving to prevent the salad from becoming soggy.
Helpful Notes
- Variations: Substitute ground beef with grilled chicken or black beans for a different protein option.
- Add-ins: Enhance the salad with additional ingredients like avocado, corn, or bell peppers for extra flavor and texture.
- Dressings: Try different dressings like a creamy cilantro lime or a spicy ranch for a new twist.
Tips from well-known chefs
- Chef's Tip: For a more robust flavor, let the ground beef mixture cool slightly before adding it to the salad. This will help the flavors meld better with the other ingredients.
- Chef's Tip: Make sure the lettuce and other vegetables are well-drained to prevent the salad from becoming watery.
- Chef's Tip: To keep the salad fresh and vibrant, chill all ingredients beforehand and assemble the salad just before serving.