This crispy, crunchy CATALINA Taco Salad is a weeknight favourite. Made with all of your favourite taco fixings layered on a bed of chopped iceberg lettuce, this taco salad is easy and delicious!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. lean ground beef
6 Tbsp. KRAFT Catalina Dressing, divided
2 Tbsp. chili powder
8 cups torn iceberg lettuce
1 cup broken tortilla chips
3/4 cup Cracker Barrel Shredded Tex Mex Cheese
1/2 cup chopped red onions
1 tomato, chopped
1 avocado, chopped
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How do I make it ?
Brown meat in large skillet; drain. Stir in 2 Tbsp. dressing and chili powder; cook and stir 1 to 2 min. or until heated through.
Cover platter with lettuce; top with chips, meat mixture, cheese, onions, tomatoes and avocados.
Drizzle with remaining dressing.
Kraft Kitchen Tips!
Serve with a whole wheat roll to round out the meal.
For a touch of heat, add a few drops hot sauce to browned meat with dressing and chili powder. Serve topped with salsa.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 9 g
Cholesterol 55 mg
Sodium 450 mg
Carbohydrate 19 g
Fibre 5 g
Sugars 7 g
Protein 21 g
6 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.