There are many ways to make taco salad using Catalina dressing, and typically the steps include preparing the meat, chopping the fresh vegetables, combining and seasoning them, topping with cheese and Catalina dressing, and adding tortilla chips. You can vary the fresh vegetables and seasoning to suit your taste.
To make Chef Paula Deen's version, brown 1 pound of lean ground beef, and drain it. Then combine the crumbled beef with 2 diced ripe tomatoes, 1 large diced onion, 1/2 pound of diced sharp cheddar cheese and 1 head of iceberg lettuce that has been washed, drained and shredded. Add one cup of Catalina salad dressing, and mix well. Just before serving, toss the salad with a bag of crushed taco flavored chips until blended. Top each serving with salsa, and serve with tortilla chips.
Kraft also has you brown and drain 1 pound of ground beef, but then return it to the stove, and stir in 1/4 cup of Kraft Catalina dressing and 2 tablespoons of chili powder. Continue to stir the mixture, and cook it for a couple of minutes, until thoroughly heated. Cover a platter with 8 cups of torn iceberg lettuce, add a layer of broken tortilla chips and then add the meat mixture. Top the platter off with 1 chopped avocado, 1 chopped tomato, 1/2 cup of chopped red onion, 3/4 cup of Kraft Mexican Style finely shredded cheese and 1/2 cup of Catalina dressing.