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Keto catalina taco salad
For the Salad:
- 1 pound ground beef or ground turkey
- 1 packet taco seasoning
- 1 head lettuce, shredded
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1 cup diced bell peppers (assorted colors)
- 1 cup crushed tortilla chips
- 1 cup canned kidney beans, drained and rinsed
- 1/2 cup diced red onion (optional)
- 1/2 cup sliced black olives (optional)
- 1 avocado, diced (optional)
For the Catalina Dressing:
- 1/2 cup Catalina salad dressing (you can find this in most grocery stores)
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Worcestershire sauce
- In a skillet over medium heat, cook the ground beef or turkey until fully cooked. Drain any excess fat. Add the taco seasoning and prepare according to the package instructions. Set aside to cool.
- In a large bowl, combine the shredded lettuce, diced tomatoes, diced bell peppers, kidney beans, and any optional ingredients you’re using like red onion, black olives, and avocado.
- Add the cooked and cooled taco meat on top of the lettuce mixture.
- In a separate small bowl, whisk together the Catalina salad dressing, ketchup, white vinegar, granulated sugar, and Worcestershire sauce to make the dressing.
- Drizzle the Catalina dressing over the salad.
- Just before serving, add the shredded cheddar cheese and crushed tortilla chips on top.
- Toss the salad gently to combine all the ingredients and coat them with the dressing.
- Serve the Catalina Taco Salad immediately as a complete meal or as a side dish.
- Calories: ~400-500 kcal
- Protein: ~20-25g
- Carbohydrates: ~30-40g
- Dietary Fiber: ~6-8g
- Sugars: ~10-15g
- Fat: ~20-25g
- Saturated Fat: ~7-10g
- Sodium: ~800-1000mg