This Frito Taco Salad with Catalina Dressing is simply the best! It’s always the hit “salad dish” at potlucks, and for good reason. The combination of crunchy Fritos, seasoned taco beef, and the sweet and tangy Catalina dressing makes a flavorful taco salad everyone loves.
I got this recipe from my Mom, and it’s always a winner. It’s amazing how a few salty, crunchy corn chips can transform a salad. Even kids can’t resist it! The blend of Fritos, Catalina dressing, and taco flavors is just perfect.
Frito Taco Salad is a hearty, tasty, and crunchy meal that’s super easy to make and so much fun to eat! We love pairing our taco salad with our favorite corn chips for that extra crunch.
Top it off with fresh veggies, sour cream, and your choice of toppings like homemade salsa or guacamole. The salad is fantastic on its own, but serving it with a citrusy side like orange wedges or a refreshing lemonade drink makes it a crowd-pleaser.
If you have leftovers, store the salad components separately. Keep the cooked beef, chopped vegetables, cheese, and toppings in individual containers in the refrigerator. This way, you can mix them up fresh when you’re ready to eat again. Enjoy!
Frito Taco Salad Recipe
Ingredients
- 1 pound Lean ground beef
- 1 package Taco seasoning or homemade
- 6 cups Iceberg lettuce chopped
- 1 cup Tomatoes chopped
- 1 cup Cheddar cheese shredded
- 2 cups Frito corn chips
- ½ cup Salsa
- ½ cup Catalina dressing or to taste
- Desired toppings: peppers onions, jalapeños, sour cream
Instructions
- Brown the ground beef over medium heat until fully cooked, with no pink remaining. Drain any excess fat.
- Add the taco seasoning and ½ cup of water to the beef. Simmer for 5 minutes or until the mixture thickens.
- In a large bowl, place the chopped lettuce. Top with the seasoned meat, tomatoes, cheese, 1 cup of Frito corn chips, salsa, and your desired toppings.
- Add the Catalina dressing and toss everything well. Top with the remaining corn chips.
- Serve immediately and enjoy the crunch!
Notes
- Prepare Ingredients Ahead of Time: Chop all your vegetables and have your toppings ready before you start cooking the beef. This will make assembling the salad quick and easy.
- Customize Your Seasoning: If using homemade taco seasoning, you can adjust the spices to suit your taste. Add more chili powder for heat or extra garlic powder for a bolder flavor.
- Add Dressing Gradually: Start with a smaller amount of Catalina dressing and toss the salad. You can always add more if needed. This helps prevent the salad from becoming too soggy.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 470 kcal |
| Carbohydrates | 28g |
| Fat | 30g |
| Protein | 21g |
| Cholesterol | 70mg |
| Sodium | 815mg |
| Iron | 2mg |
How Do I Store Leftovers?
If you have leftovers, store the salad components separately. Keep the cooked beef, chopped vegetables, cheese, and toppings in individual containers in the refrigerator. Store the Frito corn chips in an airtight container at room temperature. When you’re ready to eat the leftovers, combine the ingredients and add fresh dressing and chips for the best taste and texture.
What Can I Use Instead of Catalina Dressing?
If you don’t have Catalina dressing, you can use alternatives like French dressing, Thousand Island dressing, or even a tangy ranch. Each will give a slightly different flavor, so choose one that suits your taste. You can also make a homemade dressing using a mix of ketchup, vinegar, sugar, and oil.
Can I Make Frito Taco Salad Ahead of Time?
Yes, you can prepare some parts of the Frito Taco Salad ahead of time. Cook and season the ground beef, chop the vegetables, and shred the cheese. Store them separately in the refrigerator. However, wait to combine the ingredients and add the dressing and corn chips until just before serving to keep the salad fresh and crunchy.