Introduction

Oh, friends! Do you ever have those recipes that just scream “good times” and “easy breezy”? This Frito Taco Salad is one of those for me. It takes me right back to potlucks, casual summer get-togethers, and busy weeknights when you need something satisfying, fast, and fun. It’s not your fancy, delicate salad – nope! This is a hearty, crunchy, flavor-packed bowl of happiness that everyone, and I mean everyone, devours. If you’ve never made it before, get ready for a new family favorite. If you have, get ready for the best version you’ve ever whipped up. It’s seriously that simple and that delicious.

Why You’ll Love This Recipe

Fast
Easy
Giftable (Just package ingredients separately!)
Crowd-pleasing

Ingredients

Here’s what you’ll need to gather. Most of these are probably already hanging out in your pantry or fridge!

1½ lbs ground beef: Your favorite kind works! I usually go for 80/20 or 85/15 for good flavor.
2-3 tbsp taco seasoning: Use your favorite store-bought mix, or make your own! Adjust to your spice preference.
1 cup salsa, divided: Whatever heat level you love. We’ll mix some into the meat and save some for topping!
4 cups shredded romaine or iceberg lettuce: The crunch is key here. Iceberg is classic, but romaine adds a nice texture too.
1 cup black beans, drained and rinsed: A little bit of protein and fiber.
1 cup corn (fresh, canned, or Mexicorn; drain if canned): Adds a touch of sweetness and color.
1-1½ cups shredded cheddar cheese: Because, cheese! Use sharp, mild, or a Mexican blend.
1 cup cherry tomatoes, quartered: Little bursts of juicy flavor.
½ cup sliced green onions: For a fresh, mild oniony bite.
½ cup sliced black olives (optional): If you’re an olive person, toss ’em in!
2 cups Fritos corn chips: The essential crunch! Don’t skimp here.
½-1 cup Catalina dressing: The traditional dressing that makes this salad shine with its sweet tang. Use more or less depending on how “dressed” you like it.

How to Make It

Okay, let’s get cooking! It comes together in just a few simple steps.

First things first, brown that ground beef in a large skillet over medium-high heat. Cook it until it’s no longer pink, then drain off any excess grease really well. You don’t want a greasy salad!
Once the beef is drained, put it back in the skillet. Stir in the taco seasoning according to package directions (usually with a little water). Now, here’s my little trick: stir in about half (½ cup) of your salsa right into the meat mixture. Let it simmer for a few minutes until it’s nice and saucy and smells amazing. Remove from heat and let it cool slightly while you prep the rest of your salad.
While the meat is doing its thing, grab a large bowl – the biggest one you have! Add the shredded lettuce, drained black beans, corn, shredded cheese, quartered tomatoes, sliced green onions, and black olives (if you’re using them).
Now, add your slightly cooled seasoned ground beef mixture to the bowl with the veggies. Toss everything together gently.
This next part is crucial for maximum crunch: Add the Fritos and Catalina dressing JUST before you’re ready to serve. Pour them over the top and give everything a quick, gentle toss to combine. You want those chips to stay nice and crisp!
Serve immediately and watch it disappear!

Substitutions & Additions

This recipe is super forgiving and easy to customize. Feel free to play around!

Protein: Not a ground beef fan? Use ground turkey, chicken, or even vegetarian meat crumbles.
Beans: Pinto beans or kidney beans work well instead of black beans.
Veggies: Add diced bell peppers, red onion instead of green, or even some chopped avocado just before serving.
Cheese: Try a spicy Monterey Jack, Colby Jack, or a Mexican cheese blend.
Chips: Swap Fritos for Chili Cheese Fritos, Doritos (Nacho Cheese or Cool Ranch!), or even tortilla chips for a different twist.
Dressing: While Catalina is classic, a creamy salsa ranch, or even just sour cream and extra salsa can work!
Heat: Add a pinch of cayenne pepper to the meat, or top with sliced jalapeños.

Tips for Success

Keep these pointers in mind to make sure your Frito Taco Salad is perfect every time!

Drain the Beef: I know I mentioned it, but it’s worth repeating. Get rid of that grease!
Cool the Meat Slightly: Adding hot meat to the lettuce can make it wilt too quickly. Let it cool for 5-10 minutes.
Timing is Everything (for the crunch!): Seriously, add the Fritos and dressing at the very last second before serving. This is the golden rule of Frito Taco Salad.
Prep Ahead: You can cook the ground beef mixture and chop all the veggies ahead of time. Store them separately in the fridge. When you’re ready to eat, just combine everything in the big bowl and add chips/dressing.
Taste and Adjust: Give your meat mixture a taste after adding the salsa. Need more seasoning? Go for it!

How to Store It

As you might guess, a dressed salad with chips isn’t a fan of leftover life. However, you can store the components separately!

Store the cooked ground beef mixture in an airtight container in the fridge for up to 3-4 days.
Store the chopped salad veggies (lettuce, beans, corn, cheese, tomatoes, onions, olives) in a separate airtight container, maybe with a paper towel to absorb excess moisture, in the fridge for 2-3 days.
Keep the Fritos and dressing in their original containers at room temperature.
When you want leftovers, just grab some of each component, toss them together, and add fresh Fritos and dressing. Easy!

FAQs

Got questions? I’ve got answers!

Can I make this vegetarian?

Absolutely! Swap the ground beef for vegetarian meat crumbles or double up on the beans and corn.

What if I don’t have Catalina dressing?

A creamy salsa ranch dressing is a popular alternative. Some people even use a simple mix of sour cream, salsa, and a little lime juice.

How do I keep the Fritos from getting soggy?

This is the most common question! The key is to add the Fritos and dressing immediately before serving the salad. Don’t mix them in until everyone is ready to eat.

Can I prepare parts of this ahead of time?

Yes! Cook the ground beef mix and chop all the vegetables hours or even a day in advance. Store them separately in the fridge. Combine right before adding the chips and dressing.

Frito Taco Salad

This Frito Taco Salad is a hearty, crunchy, flavor-packed bowl of happiness that takes you right back to potlucks, casual summer get-togethers, and busy weeknights when you need something satisfying, fast, and fun.

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Equipment

Large skillet
Large bowl the biggest one you have!

Ingredients

Main Ingredients

1.5 lbs ground beef Your favorite kind works! I usually go for 80/20 or 85/15 for good flavor.
2 tbsp taco seasoning Use your favorite store-bought mix, or make your own! Adjust to your spice preference. (2-3 tbsp)
1 cup salsa Whatever heat level you love. We'll mix some into the meat and save some for topping! (divided)
4 cups shredded lettuce romaine or iceberg. The crunch is key here.
1 cup black beans drained and rinsed. A little bit of protein and fiber.
1 cup corn fresh, canned, or Mexicorn; drain if canned. Adds a touch of sweetness and color.
1 cups shredded cheddar cheese Use sharp, mild, or a Mexican blend. (1-1½ cups)
1 cup cherry tomatoes quartered. Little bursts of juicy flavor.
0.5 cup sliced green onions For a fresh, mild oniony bite.
0.5 cup sliced black olives optional. If you're an olive person, toss 'em in!
2 cups Fritos corn chips The essential crunch!
0.5 cup Catalina dressing The traditional dressing that makes this salad shine with its sweet tang. Use more or less depending on how "dressed" you like it. (½-1 cup)

Instructions

Brown that ground beef in a large skillet over medium-high heat. Cook it until it's no longer pink, then drain off any excess grease really well.
Once the beef is drained, put it back in the skillet. Stir in the taco seasoning according to package directions (usually with a little water). Stir in about half (½ cup) of your salsa right into the meat mixture. Let it simmer for a few minutes until it's nice and saucy. Remove from heat and let it cool slightly.
While the meat is doing its thing, grab a large bowl. Add the shredded lettuce, drained black beans, corn, shredded cheese, quartered tomatoes, sliced green onions, and black olives (if you're using them).
Now, add your slightly cooled seasoned ground beef mixture to the bowl with the veggies. Toss everything together gently.
This next part is crucial for maximum crunch: Add the Fritos and Catalina dressing JUST before you're ready to serve. Pour them over the top and give everything a quick, gentle toss to combine. You want those chips to stay nice and crisp!
Serve immediately and watch it disappear!

Notes

Tips for Success: Drain the Beef: Get rid of that grease! Cool the Meat Slightly: Adding hot meat to the lettuce can make it wilt too quickly. Let it cool for 5-10 minutes. Timing is Everything (for the crunch!): Add the Fritos and dressing at the very last second before serving. Prep Ahead: You can cook the ground beef mixture and chop all the veggies ahead of time. Store them separately in the fridge. When you're ready to eat, just combine everything in the big bowl and add chips/dressing. Taste and Adjust: Give your meat mixture a taste after adding the salsa. Need more seasoning? Go for it!
How to Store It: A dressed salad with chips isn't ideal for leftovers. However, store components separately! Store the cooked ground beef mixture in an airtight container in the fridge for up to 3-4 days. Store the chopped salad veggies (lettuce, beans, corn, cheese, tomatoes, onions, olives) in a separate airtight container, maybe with a paper towel, in the fridge for 2-3 days. Keep the Fritos and dressing in their original containers at room temperature. To serve leftovers, combine components and add fresh Fritos and dressing.