Ingredients:
- /2 cup Ketchup
- /4 cup Apple Cider Vinegar
- tablespoons Granulated Sugar
- /4 cup Olive Oil (Light or regular)
- teaspoon Worcestershire Sauce
- /2 teaspoon Onion Powder
- /2 teaspoon Garlic Powder
- /4 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- lb Ground Beef (85% lean recommended)
- packet Taco Seasoning Mix (or 2 tablespoons homemade blend)
- /2 cup Water
- cups Iceberg or Romaine Lettuce (chopped finely)
- large Tomato (diced)
- /4 cup Red Onion (finely diced)
- cup Shredded Cheddar or Mexican Blend Cheese
- /2 cup Black Olives (sliced, optional)
- cups Tortilla Chips (lightly crushed, for serving)
Instructions:
- Make the Dressing: In a medium mixing bowl, combine all Catalina Dressing ingredients (Ketchup through Pepper). Whisk vigorously until emulsified and smooth. Set aside.
- Prepare the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (about 6-8 minutes). Drain off all excess fat thoroughly.
- Season the Beef: Return the drained beef to the pan. Stir in the taco seasoning and water. Bring to a simmer, then reduce heat and cook for 3-5 minutes until the liquid has mostly evaporated and the beef is well coated. Keep warm.
- Prep the Veggies: While the beef cooks, finely chop the lettuce, dice the tomato, and dice the red onion.
- Assemble the Salad: Layer the chopped lettuce onto individual plates or into serving bowls. Top evenly with the warm seasoned beef, diced tomatoes, onions, and sliced olives.
- Final Touches: Sprinkle generously with shredded cheese and scatter the crushed tortilla chips over the top of each salad.
- Serve: Drizzle generously with the homemade Catalina Dressing just before serving to ensure maximum crunch.