Place a large skillet over medium-high heat and add the olive oil.
Add the ground beef to the skillet and cook for 5–7 minutes, breaking it apart with a spoon, until fully browned and no longer pink.
Sprinkle the taco seasoning over the beef and stir to combine. If needed, add a small splash of water to help distribute the seasoning evenly.
Cook for another 2–3 minutes until the beef is well coated and flavorful. Remove from heat and drain any excess grease. Set aside to cool slightly.
In a large mixing bowl, add the chopped iceberg lettuce.
Add the diced tomatoes to the bowl with the lettuce.
Once the beef has cooled slightly (so it doesn’t wilt the lettuce), add it to the bowl.
Just before serving, add the Doritos to the bowl. This helps keep them crunchy.
Pour the Catalina dressing over the salad and toss everything together until evenly coated.
Taste and adjust if needed, adding more dressing or chips to your preference.
Serve immediately for the best texture.
Top with sour cream and guacamole if desired.
Enjoy!
