Nostalgic Crunch: Frito Taco Salad with Catalina Dressing

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.

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. 

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:

1. Warm a large skillet over medium heat. 
2. Cook the ground beef in the skillet until it is no longer pink. Drain any excess liquid. 
3. 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.
4. Cover the cooked and seasoned ground beef and set to the side. 

To prep the vegetables for the Frito Taco Salad recipe:

1. 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. 
2. 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. 
3. Dice the red onions into small pieces. Place them in a small bowl.  
4. If using whole olives, drain and slice them into thin rounds. Save for later. 

To assemble a Taco Salad:

1. When the meat is cooked, drain any excess liquid from the skillet. 
2. Use a fork to mix the salsa and salad dressing in a small bowl. 
3. In a large bowl, toss the shredded lettuce, diced tomatoes, onions, sliced olives, and the prepared dressing and salsa mixture. 

4. Right before plating, toss the salad with the warm ground beef. 
5. Plate and garnish the taco salad with Fritos and shredded cheddar cheese. 

Nostalgic Crunch: Frito Taco Salad with Catalina Dressing

This flavorful taco salad combines seasoned ground beef, fresh vegetables, and crunchy Fritos for a quick and satisfying meal the whole family will love.

5 from 6 votes

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Course: Salad

Cuisine: Mexican

Keyword: Taco salad

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 266kcal

Author: Stephanie Manley

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

Once the ground beef and salad dressing have been added to the salad mix, the salad does not hold well. If you do not plan to eat the salad in one sitting, keep the beef, dressing, and salad mix in separate containers and combine in portions when ready to serve.

Nutrition

Calories: 266kcal | Carbohydrates: 12g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 649mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 4.9mg | Calcium: 92mg | Iron: 1.9mg

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. 

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.  
• Swap the cheddar for queso fresco or another type of cheese. 
• Black beans are a tasty and rich source of protein. 
• 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

• Chicken Fajita Salad
• Taco Salad with Chili

Check out my easy salad recipes and the best family favorite recipes on CopyKat!