Frito Taco Salad with Catalina Dressing (Print version)
A crunchy, tangy Frito taco salad with seasoned beef, lettuce, beans, cheddar, tomatoes, and Catalina dressing.
# Ingredients:
For the beef
01 -
1 lb (450 g) lean ground beef
02 -
1 packet (1 oz or 28 g) taco seasoning
03 -
1/3 cup (80 ml) water
04 -
1 tablespoon Catalina dressing, optional for the beef
05 -
1/4 teaspoon black pepper
For the salad
06 -
6 cups (300 g) chopped iceberg or romaine lettuce, washed and dried
07 -
1 can (15 oz or 425 g) kidney beans, rinsed and drained
08 -
1 1/2 cups (225 g) cherry tomatoes, halved
09 -
1 cup (115 g) shredded cheddar cheese
10 -
1/2 cup (75 g) diced red onion
11 -
2 cups (90 g) Fritos corn chips, plus more for topping
For finishing
12 -
3/4 to 1 cup (180-240 ml) Catalina dressing
13 -
2 tablespoons chopped cilantro or green onion, optional
14 -
Lime wedges, optional
# Instructions:
01 -
Cook the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat if needed.
02 -
Stir in taco seasoning, water, black pepper, and 1 tablespoon Catalina dressing if using. Simmer for 2-3 minutes until the beef is coated and the liquid has mostly cooked off.
03 -
Remove the skillet from the heat and let the beef cool for 5-10 minutes. It can be warm, but it should not be steaming hot when added to the lettuce.
04 -
Add the lettuce, kidney beans, tomatoes, cheddar, and red onion to a large serving bowl. Toss gently to combine.
05 -
Add the seasoned beef to the bowl. Pour in 3/4 cup Catalina dressing and toss, adding more only if the salad needs it.
06 -
Fold in the Fritos right before serving. Top with cilantro or green onion and serve with lime wedges if you like.
# Good to know:
01 -
Best served immediately after adding the Fritos.
02 -
Keep dressing and chips separate for make-ahead prep.
03 -
Use a very large bowl so the salad tosses evenly.