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🌮 Catalina Taco Salad: A refreshing salad perfect for the summer. 

This is a guest recipe blog, from Sarah. This Awesome recipe has taco uppercut seasoning from White Bulls BBQ! Peyton is a Brand Ambassador for the Taco Uppercut seasoning.

 

Salads are a staple in our home. With five kids — three of them autistic — we’ve found that salads, especially in the summer, are one of the most versatile, stress-free, and family-friendly meals we can make. And when you find a Taco salad recipe that’s packed with flavor and lets everyone customize it to their comfort level? That’s a winner in my book.

 

Today I’m sharing our Catalina Taco Salad — a colorful, crunchy, crowd-pleasing favorite that we eat on repeat. It’s quick, it’s easy, and most importantly, it gives every member of our family the freedom to choose what goes on their plate.

 

🥗 Why Salads Work So Well for Neurodivergent and Big Families

 

Salads might not be the first thing you think of when it comes to kid-friendly dinners, but trust me — they can be total lifesavers. Especially when you deconstruct the ingredients.

 

In our house, we set each salad component out buffet-style: lettuce, tomatoes, cucumbers, green onions, shredded cheese, taco meat, chips, and dressings. This turns a “tossed salad” into a build-your-own experience, which helps reduce overwhelm and creates a sense of autonomy — something that’s really important for neurodivergent kids and adults alike.

 

In my experience, when my kids get to choose exactly what goes on their plate — even if that means just lettuce and cheese with ranch on the side — they’re more likely to eat it, enjoy it, and feel empowered in the process.

 

🌟 Why We Love Catalina Taco Salad

 

Now let’s talk about this Catalina Taco Salad in particular. It checks all the boxes:

• Crunchy and fresh
• Protein-packed
• Sweet and tangy (thanks to Catalina dressing!)
• Customizable (because that’s the secret sauce)
• Kid-approved and budget-friendly

 

The real star of the show is the taco-seasoned beef, which we make with Taco Uppercut by White Bulls BBQ — a bold, smoky blend that levels up the flavor without any extra effort. Toss in crunchy Fritos corn chips (or Doritos for a twist!), and you’ve got a salad that feels more like a taco party in a bowl.

 

🥣 Make It Your Own

 

Here’s the best part: even though this is a “Catalina” taco salad, we always set out ranch dressing too. Why? Because choice matters — and dressing can be the difference between “no thanks” and “yes, please” for a lot of kids. We honor our kids’ preferences, and letting them say “this is how I like my salad” can be a powerful thing.

 

👨‍👩‍👧‍👦 A Mealtime Win for Everyone

 

As a mom of five, I’m always looking for meals that are easy to prep, nourishing, and flexible enough to serve a range of needs — from sensory preferences to picky eaters to hungry teens. This Catalina Taco Salad recipe has become one of our weekly go-tos, especially when the weather heats up and no one wants to turn on the oven.

 

It’s also a great way to get kids in the kitchen. Whether they’re helping prep ingredients, laying out the toppings, or just choosing what goes on their plate, salad night becomes connection time — not just another meal to survive.

 

Whether you’re feeding a big family, supporting your neurodivergent loved ones, or just need a fresh idea for Taco Tuesday, this salad might just become your new favorite too.

📝 Ingredients

 

Salad Base

• 1 head iceberg lettuce, chopped

or 1–2 hearts romaine lettuce, chopped

(or a mix of both, depending on what you like!)

• 1–2 cups grape tomatoes, halved

or chopped heirloom or homegrown tomatoes

• 2–3 green onions, sliced
• 1 cup shredded cheddar cheese
• ½ cup sliced cucumbers (optional, for a crisp bite)

 

Taco Meat

• 1 lb ground beef
• 2–3 Tbsp Taco Uppercut by White Bulls BBQ

(or your favorite taco seasoning)

 

Toppings

• 2–3 cups Fritos corn chips
• Catalina dressing, for drizzling
• Ranch dressing (optional, for the kids or ranch lovers!)

 

👩‍🍳 Instructions

1. Prepare the taco meat:

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed. Add Taco Uppercut seasoning and a splash of water (about ¼ cup) and let simmer for 3–5 minutes. Set aside to cool slightly.

2. Build the salad base:

In a large bowl (or individual serving bowls), layer lettuce, tomatoes, green onions, cucumbers (if using), and shredded cheddar.

3. Top it off:

Add a generous scoop of warm taco meat over the salad. Sprinkle a big handful of Fritos over the top for crunch.

4. Dress and serve:

Drizzle with Catalina dressing for that signature tangy flavor — or offer ranch on the side as a kid-friendly option.

5. Toss, serve, and enjoy!

Serve immediately so the chips stay crisp. Perfect for lunch, dinner, or potlucks.

 

✨ Optional Add-Ins & Swaps

 

These extras make it easy to mix things up based on what’s in your pantry:

• Black olives, sliced
• Red onion, finely diced
• Doritos (Nacho Cheese or Cool Ranch) instead of Fritos
• Grilled chicken or shredded rotisserie chicken instead of taco meat

 

📝 Ingredients

 

Salad Base

• 1 head iceberg lettuce, chopped

or 1–2 hearts romaine lettuce, chopped

(or a mix of both, depending on what you like!)

• 1–2 cups grape tomatoes, halved

or chopped heirloom or homegrown tomatoes

• 2–3 green onions, sliced
• 1 cup shredded cheddar cheese
• ½ cup sliced cucumbers (optional, for a crisp bite)

 

Taco Meat

• 1 lb ground beef
• 2–3 Tbsp Taco Uppercut by White Bulls BBQ

(or your favorite taco seasoning)

 

Toppings

• 2–3 cups Fritos corn chips
• Catalina dressing, for drizzling
• Ranch dressing (optional, for the kids or ranch lovers!)

 

👩‍🍳 Instructions

1. Prepare the taco meat:

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed. Add Taco Uppercut seasoning and a splash of water (about ¼ cup) and let simmer for 3–5 minutes. Set aside to cool slightly.

2. Build the salad base:

In a large bowl (or individual serving bowls), layer lettuce, tomatoes, green onions, cucumbers (if using), and shredded cheddar.

3. Top it off:

Add a generous scoop of warm taco meat over the salad. Sprinkle a big handful of Fritos over the top for crunch.

4. Dress and serve:

Drizzle with Catalina dressing for that signature tangy flavor — or offer ranch on the side as a kid-friendly option.

5. Toss, serve, and enjoy!

Serve immediately so the chips stay crisp. Perfect for lunch, dinner, or potlucks.

 

✨ Optional Add-Ins & Swaps

 

These extras make it easy to mix things up based on what’s in your pantry:

              Black olives, sliced

              Red onion, finely diced

             Doritos (Nacho Cheese or Cool Ranch) instead of Fritos

             Grilled chicken or shredded rotisserie chicken instead of taco meat

Add avocado slices or a dollop of sour cream for a creamy touch 

Jalapenos or even candied jalapenos for more adventurous eaters!

Crispy onions or pickled onions

Here’s a Tex Mex Sausage recipe blog we wrote several years ago!

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