As a six-year-old at Girl Scout Day Camp in Pueblo, Colorado, I discovered a dish that seemed almost magical to me: Frito Taco Salad. The combination of crunchy corn chips, seasoned ground beef, fresh vegetables, and sweet-tangy dressing was unlike anything my mother made at home. Decades later, this nostalgic dish still brings back wonderful memories with every bite, proving that sometimes the simplest recipes create the most lasting impressions.
Table of Contents
Why This Recipe Works
This Frito Taco Salad masterfully combines contrasting flavors, textures, and temperatures, making it an irresistibly satisfying dish. The warm, seasoned beef pairs well with the cool, crisp lettuce, while the crunchy Fritos offer the perfect textural contrast to the juicy tomatoes and creamy dressing. While restaurants often serve taco salads in edible bowls, this home version uses Fritos mixed throughout, making it easier to prepare while maintaining that distinctive corn chip flavor that makes this dish special.
Ingredients
- Water – Helps bloom the taco seasoning flavors
- Ground beef – Provides savory protein and hearty foundation
- Taco seasoning mix – Delivers classic Mexican-inspired flavor profile
- Shredded lettuce – Creates a fresh, crisp base for the salad
- Fritos corn chips – Add the signature crunch and nutty corn flavor
- Cheddar cheese – Contributes creamy richness and sharp flavor
- Tomatoes – Offer juicy freshness and bright color
- Red onions – Provide aromatic bite and crunch
- Olives – Add briny depth and Mediterranean influence
- Catalina dressing – Creates sweet-tangy flavor that ties everything together
- Salsa – Enhances Mexican flavor profile with tomato and spice notes
Ingredient Notes
You can use a can of pre-sliced black olives, but jarred whole olives in brine are much more flavorful. If you don’t like olives, you can omit them.
For the shredded lettuce, you can use iceberg lettuce, romaine lettuce, or a combination of them.
Catalina and French dressing are similar in flavor but not the same. Catalina dressing tends to be sweet with a thin consistency, whereas French dressing has a more pronounced flavor. Choose whichever you prefer or have on hand.Â
Note: This recipe can be made Gluten Free if you use this taco seasoning mix recipe.
How to Make Taco Salad With Frito Chips
To cook the ground beef:
- Warm a large skillet over medium heat.
- Cook the ground beef in the skillet until it is no longer pink. Drain any excess liquid.
- Stir the taco seasoning into the ground beef and follow the instructions on the packet for the amount of water to add and how to finish cooking the taco meat.
- Cover the cooked and seasoned ground beef and set to the side.
To prep the vegetables for the Frito Taco Salad recipe:
- Peel off the first few outer leaves of the head of lettuce and cut it in half. Finely shred half of the lettuce, and save the other half for another use. Place the shredded lettuce in a colander and rinse well. Use a salad spinner to dry the lettuce well.Â
- Slice the tomatoes in half and use a spoon to scoop out all the seeds. Discard the seeds and chop the tomatoes into small dice. Reserve diced tomatoes for later.
- Dice the red onions into small pieces. Place them in a small bowl.
- If using whole olives, drain and slice them into thin rounds. Save for later.
To assemble a Taco Salad:
- When the meat is cooked, drain any excess liquid from the skillet.
- Use a fork to mix the salsa and salad dressing in a small bowl.
- In a large bowl, toss the shredded lettuce, diced tomatoes, onions, sliced olives, and the prepared dressing and salsa mixture.
- Right before plating, toss the salad with the warm ground beef.
- Plate and garnish the taco salad with Fritos and shredded cheddar cheese.
Nostalgic Crunch: Frito Taco Salad with Catalina Dressing
Ingredients
- 1 pound ground beef
- 1 package taco seasoning mix
- 1/2 head lettuce shredded
- 1/2 cup chopped tomatoes
- 1/4 cup diced red onion
- 1/2 cup shredded cheddar cheese
- 1 cup Frito corn chips
- 1/4 cup Catalina or French dressing
- 1/4 cup salsa
- sliced olives optional
Instructions
- In a skillet over medium heat, brown the ground beef. When the beef is almost browned, drain the fat, and add the taco seasoning mix along with the amount of water recommended on the package. Let the meat simmer until fully cooked. Remove from the heat and allow the meat to cool slightly.
- In a mixing bowl, toss together the lettuce, tomatoes, red onions, shredded cheddar cheese, and corn chips.
- In a small bowl, combine the salad dressing and the salsa. Mix well.
- Add the salad dressing and the prepared beef to the salad and toss. Garnish with sliced black olives, if desired. Serve immediately.
Notes
Nutrition
Recipe Variations
Feel free to substitute the ground beef with an alternative. Ground turkey is a good alternative for those trying to avoid red meat. You can also try making a Frito Taco Salad with chicken strips for a more fajita-like vibe.Â
Make this salad vegetarian using vegetable crumble or canned beans instead of meat.
What to Serve With Taco Frito Salad
You can go a little wild when adding toppings to this salad. Here are a few that would be a delicious addition to Frito Taco Salad with Catalina dressing:
- Guacamole or slices of avocado would add a lot of creaminess to this recipe.
- Sour cream or Mexican crema adds a little more zing to the salad. Â
- Swap the cheddar for queso fresco or another type of cheese.
- Black beans are a tasty and rich source of protein.Â
- Corn salsa adds a lot of sweetness with a touch of heat.
- Pickled jalapenos really kick up the heat level for folks who like it hot.
Storage and Preparation Tips
- Party Serving: For potlucks, bring components separately and assemble on site
- Make Ahead: Prepare components separately and store in individual containers
- Storing Leftovers: Keep undressed ingredients separate in airtight containers for 2-3 days
- Reheating Meat: Warm in microwave or skillet with a splash of water to prevent drying
- Meal Prep: Create individual containers with meat, veggies, and cheese; add dressing and chips just before eating
More Recipes that Bring Back Memories
- Karo Pecan Pie – This is my Grandmother’s Pecan Pie recipe
- Marbled Brownies – these have cream cheese inside that remind you of cheesecake
- Cheeseburger Casserole – This name doesn’t do my Grandmother’s casserole justice: provolone and cheddar cheese, bacon, macaroni, and more!
Favorite Taco Recipes
- Ground Beef Tacos
- Spicy Potato Tacos
- Taco Bell Crunchy Tacos
- Taco Bowl
- Taco Casserole
- Taco Dip
- Taco Ring
- Taco Soup
Popular Mexican Salad Recipes
Check out my easy salad recipes and the best family favorite recipes on CopyKat!
I had to chuckle when I read your description of when you had this salad. The first time that I had this salad was at Day Camp with the Columbine Girl Scout Council out of Pueblo as well. It has been a fun meal that I share with my family and now my troop as well.
I think there are lots of columbine girl scouts out there!
You went to Girl Scout Camp in Pueblo, that is where I am from. I went to camp also out on the St. Charles Mesa! Wow, what a small world!
My wife made this recipe for me last night and it was terrific!
I love this and like you it was a major part of my childhood. There is a Mexican restaurant that has an incredible dressing I have tried to copy and eat on this salad. I combine 1/4 cup sour cream, 1/4 cup Kraft Thousand Island Dressing, and 1/4 cup El Rio brand salsa. I whisk it together until completely blended and then chill refrigerated to let flavors blend. It is so good on this salad. Yum.
This recipe is very close to Steak N Shake taco salad. It is absolutely delicious. The only variance would be to add ranch dressing and place in a taco bowl (that you eat as well). The bowls can be found in your refrigerated section at supermarket.
My mother used to make this! I think her version used a 1000-island dressing instead of the french with salsa. She said it was from a “Kiddie Kollege” recipe book.
I think I have some ground beef in the fridge…
We never made this salad at Girl Scout Camp, but I have such fond memories of the campfire pots, pans, plates, and utensils – all in their own little bags for easy storage. Did you ever make mountain pies at camp?