Catalina Taco Salad

This delicious Catalina Taco Salad is easily prepared. Just make sure to add the chili chips right before serving so they keep their crunch. Enjoy!

Catalina Taco Salad

Photo by JANINE W.

  • Prep Time


  • Total Time


  • Servings



  • 1 to 2

    bunches romaine lettuce, torn

  • 1

    large red or yellow onion, chopped

  • 2

    medium tomatoes, seeded, chopped

  • 1

    can black olives, sliced

  • 1

    can corn kernels

  • 1

    can pinto and or kidney beans, rinsed, drained

  • 6 to 8

    ounces cheddar cheese, chunks

  • 8 to 12

    ounces Catalina salad dressing, or more to taste

  • 12

    ounces Fritos chili corn chips

  • ½ to 1

    pound taco meat, optional

  • Sliced Avocado, optional

  • 1 to 2

    tablespoons chili powder, optional


In a large serving bowl, combine romaine, onion, tomatoes, olives, corn, beans and cheese. Drizzle with dressing; gently toss to coat. Toss in chili chips just before serving. Enjoy!


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