Chopped Taco Salad with Homemade Catalina Dressing

For 6 Servings, Chopped Taco Salad with Homemade Catalina Dressing keeps the list centered on to 1 pound lean ground beef or ground turkey, salt and Pinch of black pepper. Set aside about 33 minutes.

• Yield 6 Servings
• Ready in 33 minutes
• Prep 25 minutes
• Cook 8 minutes

Ingredients

Salad

• ½ to 1 pound lean ground beef or ground turkey
• ½ teaspoon salt
• Pinch of black pepper
• ½ head romaine lettuce, chopped
• ½ head iceberg lettuce, chopped
• 1 cup cubed cheese, like cheddar, Monterey Jack, Pepper Jack, etc.
• 1 cup frozen or fresh corn kernels, thawed if frozen
• 1 cup chopped tomatoes
• 1 (6-ounce) can olives, sliced or chopped
• 1 (15-ounce) can black beans, rinsed and drained
• ½ cup cilantro chopped
• 1 to 2 avocados, chopped
• Crushed tortilla chips

Dressing

• ¼ cup ketchup
• ¼ cup granulated sugar
• ¼ cup red wine vinegar
• ¼ cup finely chopped onion
• ½ teaspoon sweet or smoked paprika
• ¼ teaspoon Worcestershire sauce
• ½ cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. For the meat, in a large, nonstick skillet, brown the ground beef or turkey with salt and pepper, breaking up the meat into small pieces as it cooks. Cook until no longer pink. Drain excess grease.
2. For the dressing, combine all the dressing ingredients together in a blender and process until very smooth. Refrigerate until ready to serve. The dressing can be made up 3 to 4 days in advance.
3. For the salad, in a large bowl, add the lettuce and all the toppings you are using (including the meat, but not the chips). Toss.
4. Alternately, the salad can be served with ingredients in separate bowls as a build-your-own style meal for everyone to customize.
5. Serve with the dressing and crushed tortilla tips.

Dress it just before it goes to the table so the leaves stay crisp.