Mock Taco Salad

Mock Taco Salad has been a recipe that has been on my mind for awhile now. The first time I had this recipe I when I was  six years  old. I had this Mock Taco Salad at Girl Scout Day Camp, in Pueblo, Colorado. I found this Taco Salad almost magical, my Mom never fixed anything like this at home. It may scare some people, but I could prepare this recipe myself at this age. While this style of Taco Salad isn’t a recipe that I would make too often anymore, I was craving the nuttiness of Fritos combined with lettuce, cheese, and a sweet and slightly spicy salad dressing. Come take a walk down my memory lane with this Mock Taco Salad.

Mock Taco Salad Recipe

Mock Taco Salad

More Recipes that Bring Back Memories
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!

Note: Recipe can be made Gluten Free if you use the taco seasoning mix from

Mock Taco Salad Recipe

Mock Taco Salad

Make this Mock Taco Salad, it's so easy to prepare. 
5 from 1 vote
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Course: Salad
Cuisine: Mexican
Keyword: Taco salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 266kcal


  • 1 pound ground beef
  • 1 package taco seasoning mix
  • 1/2 head shredded lettuce
  • 1 cups corn chips
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped tomatoes
  • 1/4 cup diced red onions
  • 1/4 cup Kraft Catalina Dressing you could also use a French dressing
  • 1/4 cup salsa
  • sliced olives (optional)


  • In a skillet over medium heat brown ground beef, when almost done drain fat, and add taco seasoning mix. If you are using a package of taco seasoning mix add the amount of water recommended on that package. If you are using the Copykat taco seasoning mix add about 1/3 cup of water, and let the meat simmer until fully cooked. 
  • Once meat is fully cooked turn off the heat, and allow the meat to cool slightly. Prepare salad toss together lettuce, tomatoes, red onions, shredded cheese, and corn chips. In a small bowl prepare salad dressing by mixing together prepared salad dressing and the salsa, mix well. 
  • Toss together the seasoned beef, salad dressing along with the lettuce. Garnish with sliced black olives if you desire. Serve immediately. This salad does not hold well, so be prepared to eat in one sitting. While this taco salad may be one of those guilty pleasures that I have, and honestly it isn't what I would call a dish I would make for company, but I will admit that I enjoy this salad still. 
  • For me, some dishes are completely nostalgic and the nostalgia is what makes a particular dish taste so good. I can remember making this recipe at Day Camp, this was back when they let the Girl Scouts cook over fire, and cut everything with sharp knives. I can remember that lunch time was particularly enjoyable, because we were allowed to prepare our food. We all got to wash our hands with water that was hung in large plastic bags with soap that was carefully placed in a used stocking, then we all rushed over to the table to do our assigned tasks. I don't even remember how I helped to prepare this meal, I only remember spooning onto the plate that came from my pack from home this amazing Mock Taco Salad. I came home just buzzing about how I prepared lunch with others my age, and how much fun I had. I know I rallied for this same salad to be prepared long after Day Camp was over. Maybe you have recipes that feel extra special to you, what are those recipes?


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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Deb

    5 stars
    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.

  2. Janny

    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!

  3. tonya

    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.

  4. Mitzi

    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.

  5. Tina Marie

    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…

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