Description
Frito Taco Salad is a bold, crunchy, and satisfying meal that comes together fast with simple ingredients. It combines seasoned ground beef, crisp lettuce, fresh toppings, and classic Frito corn chips, all tossed in a tangy dressing. Perfect for busy weeknights, potlucks, or casual gatherings, this salad is hearty enough to serve as a main dish and easy to customize for any taste.
Ingredients
- 1 pound lean ground beef
- 1 ounce taco seasoning (1 packet or about 3 tablespoons homemade)
- 6 cups chopped iceberg lettuce
- 1 cup diced fresh tomatoes
- 1 cup shredded cheddar cheese
- 2 cups Frito corn chips
- 1/2 cup salsa
- 1/2 cup Catalina dressing, or to taste
- Optional toppings: diced peppers, onions, jalapenos, sour cream
Instructions
- Cook the ground beef in a frying pan over medium heat until fully browned
- Drain excess grease from the pan
- Stir in taco seasoning and 1/2 cup water
- Simmer for 5 minutes, or until the mixture thickens
- Place chopped lettuce in a large serving bowl
- Add the warm taco meat over the lettuce
- Top with tomatoes, shredded cheese, and 1 cup of Frito corn chips
- Add salsa and any desired toppings
- Pour in Catalina dressing and toss gently to combine
- Sprinkle remaining corn chips on top and serve immediately
Notes
- Serve immediately after tossing to keep the chips crunchy
- For parties, keep chips and dressing separate until ready to serve
- Serve warm beef over cold lettuce for the best texture contrast
- Store leftovers without chips in an airtight container in the refrigerator for up to 2 days
- Reheat the taco meat separately and assemble fresh before serving