Beef · Mexican · 30 min
Beef Taco Salad with Cheddar & Catalina Dressing
- 30 min
- 2–6 servings
- 733 kcal / serving
A crunchy, savory salad with beef, cheddar, and tortilla chips, finished with a tangy Catalina-style dressing. It comes together quickly for a weeknight meal that layers texture and bright flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ (8 oz) blockcheddar cheese
- 1 clovegarlic
- ¾ lblean ground beef
- ½ headromaine lettuce
- 2small corn tortillas
- 1tomato
- tomatoes
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, honey, ketchup, onion powder, paprika, red wine vinegar, salt, Worcestershire sauce
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · salad spinner (optional) · stainless steel or cast iron skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ headromaine lettuce
- 1tomato
- tomatoes
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
Bakery & bread
- 2small corn tortillas
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
| small corn tortillas | 2 | 4 | 6 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 350°F. Cut the tortillas into eight triangles, toss with olive oil, salt, and pepper, then spread in a single layer on a baking sheet.
- Bake 10–12 minutes until the edges are golden and crisp, then remove from the oven.
- In a skillet over medium-high heat, add the beef and break it up as it cooks until browned and crumbly, about 2–3 minutes.
- Sprinkle chili powder, cumin, salt, and pepper over the beef. Lower the heat to medium and cook 1–2 minutes more, then remove from heat.
- Rinse and dry the romaine; chop into thin strips. Wash and dice the tomato.
- Grate 1/2 cup of cheddar and set aside.
- Mince the garlic and whisk together in a small bowl with ketchup, olive oil, red wine vinegar, honey, Worcestershire, onion powder, paprika, salt, and pepper to form the dressing.
- To assemble, place the lettuce in a bowl, crush some tortilla chips on top, add the beef and tomatoes, sprinkle with cheddar, and drizzle with the dressing.
Two tips
- Make ahead: bake the tortilla chips and brown the beef earlier, then refrigerate and reheat before serving.
- Serving idea: offer extra tortilla chips and let everyone drizzle more dressing on their own portion at the table.
Nutrition per serving
- Calories
- 733 kcal
- Protein
- 43 g
- Carbs
- 26 g
- Fat
- 51 g
- Fiber
- 7 g
- Sodium
- 397 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.