This was served at a graduation party a few years ago, and I was in love. This taco salad is so yummy - a little of the dressing goes a long way, so if I made it again, I probably would have used less than what I put on it. But still, it was delicious.
You're able to throw everything into a salad bowl - and you get to even crush up Doritos to add to the salad. :)
Try it for a side dish on Taco Tuesdays, or if you're grilling out and want something beyond chips. I'm pretty sure the original recipe used ground beef instead of black beans, so if you want something more hearty, that is possible! You could also toss in some spices like cumin or chili powder to make it more Mexican-inspired.
Pro Tip: You do NOT need to use all of the taco sauce, Catalina dressing or Thousand Island dressing. Start with a little, and you can always add more.
Note: When I made this recipe (and photographed the meal), I cut the recipe in half. But the recipe card below has the original size taco salad included. Also, this can be doubled very easily!