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CATALINA TACO SALAD!! RETRO RECIPE GOODNESS!!

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Noreen's Kitchen
Noreen's Kitchen
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Catalina Taco Salad

Cultural Context

Catalina Taco Salad is a popular American dish that emerged in the mid-20th century, reflecting the fusion of Tex-Mex flavors with convenience cooking. This salad is often served at potlucks and casual gatherings, celebrated for its vibrant colors and hearty ingredients. Today, variations abound, with many opting for healthier ingredients or different dressings, making it a versatile choice for many occasions.

AmericanUSmain
15 min
easy
4 servings
Servings4
1 large head of Roma lettuce
leftover smoked pork shoulder
homemade taco seasoning
1 can Rotel
1 cup shredded cheddar cheese
drained kidney beans
corn cut off one fresh cob
quartering great tomatoes
green onions
end of a bag of Fritos
Catalina dressing (about 1/2 to 3/4 cup)

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, while beans are more economical.

Catalina dressing

🥗Healthier: vinaigrette

💰Cheaper: homemade dressing

Vinaigrette is lighter and homemade can save costs.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed options are often cheaper.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Baked chips reduce fat, while pita chips can be less expensive.

1

Clean and chop one large head of Roma lettuce.

2

Crisp up leftover smoked pork shoulder in a frying pan and add homemade taco seasoning and a can of Rotel.

3

In a large bowl, combine the chopped lettuce, taco meat, drained kidney beans, corn, quartered tomatoes, shredded cheddar cheese, and sliced green onions.

4

Add the end of a bag of Fritos to the salad mixture.

5

Toss all the ingredients together until well mixed.

6

Pour Catalina dressing over the salad, starting with about 1/2 to 3/4 of a cup, and toss again to combine.

7

Serve the salad in a bowl.

Spice Level:

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