Description
Frito Taco Salad is the ultimate blend of crunchy, savory, and fresh flavors—all tossed together in one irresistible dish. Perfect for potlucks, busy weeknights, or casual get-togethers, this crowd-pleasing salad is quick to make and easy to customize with your favorite toppings.
Ingredients
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1 pound ground beef
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1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
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1/2 cup water
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1 head iceberg lettuce, chopped (or romaine/mixed greens)
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1 can (15 oz) kidney beans or black beans, rinsed and drained
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2 cups cherry tomatoes, halved
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1 small red onion, finely diced
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2 cups shredded cheddar cheese
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1 large bag (9.25 oz) Fritos corn chips
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1 cup Catalina dressing (or French dressing)
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Optional: juice of 1 lime
Optional Toppings:
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Diced avocado or guacamole
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Sliced black olives
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Jalapeño slices
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Sour cream
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Chopped fresh cilantro
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Hot sauce
Instructions
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In a large skillet over medium heat, cook ground beef until fully browned. Drain excess fat.
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Add taco seasoning and 1/2 cup water to the skillet. Simmer for 5 minutes, stirring occasionally, until the meat is well seasoned and the liquid has reduced.
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While the meat cooks, prep the vegetables: chop lettuce, halve tomatoes, dice onions, and rinse beans.
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In a large bowl, layer lettuce, seasoned beef, beans, tomatoes, onion, and shredded cheese.
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Just before serving, add Fritos and drizzle with Catalina dressing. Toss everything together until evenly mixed.
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Top with avocado, olives, jalapeños, or any other desired toppings. Serve immediately.
Notes
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Add Fritos and dressing just before serving to keep the salad crunchy.
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Store leftovers without Fritos and dressing to maintain freshness.
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Substitute ground turkey or shredded chicken for a lighter option.
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Make it vegetarian by omitting meat and doubling the beans or adding meatless crumbles.
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Catalina dressing gives it a tangy sweetness, but ranch or chipotle ranch can be used for a creamy variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes