Print

Frito Taco Salad: The Ultimate Crunchy Tex-Mex Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Frito Taco Salad is a hearty Tex-Mex inspired salad featuring seasoned ground beef, crisp romaine lettuce, juicy tomatoes, shredded cheddar cheese, beans, Catalina dressing, and crunchy Fritos corn chips. Perfect for potlucks, family dinners, cookouts, and game-day gatherings.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • 1 large head romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 1/2 cup green onions, sliced
  • 2 cups shredded cheddar cheese
  • 1 can (15 ounces) chili beans or pinto beans, drained
  • 1 cup Catalina dressing
  • 4 cups Fritos corn chips

Instructions

  1. Cook the ground beef in a large skillet over medium heat until fully browned.
  2. Drain excess grease from the skillet.
  3. Add taco seasoning and prepare according to package instructions.
  4. Allow the seasoned beef to cool slightly.
  5. Wash and chop the romaine lettuce.
  6. Slice the cherry tomatoes and green onions.
  7. Drain the beans thoroughly.
  8. Place lettuce, tomatoes, and green onions into a large serving bowl.
  9. Add the seasoned beef and drained beans.
  10. Mix in the shredded cheddar cheese.
  11. Pour the Catalina dressing over the salad.
  12. Toss gently until all ingredients are evenly coated.
  13. Add the Fritos corn chips immediately before serving.
  14. Toss lightly to combine while maintaining the crunch.
  15. Serve immediately and enjoy.

Notes

  • Add the Fritos just before serving to keep them crunchy.
  • Allow the taco meat to cool before mixing with the lettuce to prevent wilting.
  • Ground turkey or ground chicken can be substituted for beef.
  • Black beans can be used instead of chili or pinto beans.
  • Freshly shredded cheese provides the best texture and flavor.
  • Store chips separately if preparing the salad ahead of time.
  • Drain beans thoroughly to avoid excess liquid.
  • Customize with avocado, jalapeños, black olives, corn, or sour cream.
  • For extra spice, use spicy taco seasoning or add diced jalapeños.
  • Refrigerate leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://recipeshots.com/frito-taco-salad/