Frito Taco Salad with Catalina Dressing
A delightful dish combining the comforting flavors of tacos with the refreshing crunch of a salad, perfect for busy weeknights or casual gatherings.
Ingredients
For the seasoned beef
- 1 lb lean ground beef Perfectly browned and rich in flavor
- 1 packet (1 oz or 28 g) taco seasoning Aromatic and zesty
- 1/3 cup water For moisture and flavor blending
- 1 tablespoon Catalina dressing Optional, adds a tangy sweetness to the beef
- 1/4 teaspoon black pepper For a hint of spice
For the salad
- 6 cups chopped iceberg or romaine lettuce Washed and crisp
- 1 can (15 oz or 425 g) kidney beans Rinsed and tender
- 1 1/2 cups cherry tomatoes Halved and bursting with juiciness
- 1 cup shredded cheddar cheese Creamy and rich
- 1/2 cup diced red onion For a crunchy and sharp contrast
- 2 cups Fritos corn chips Adding a delightful crunch
- 3/4 to 1 cup Catalina dressing To bring it all together
- 2 tablespoons chopped cilantro or green onion Optional, for freshness
- to taste Lime wedges Optional, for a zesty kick
Instructions
Preparation
- Cook the ground beef in a large skillet over medium-high heat for about 6-8 minutes until there is no pink left, breaking it into small crumbles.
- Drain excess fat, then stir in the taco seasoning, water, black pepper, and optional 1 tablespoon of Catalina dressing. Let it simmer for 2-3 minutes until fully coated.
- Remove from heat, and allow the beef to cool for about 5-10 minutes, warm but not steaming.
- In a large serving bowl, combine the chopped lettuce, kidney beans, cherry tomatoes, shredded cheddar cheese, and diced red onion. Gently toss them to mix evenly.
Assembly
- Add the seasoned beef to the bowl and pour in 3/4 cup of Catalina dressing, then toss everything together. Add more dressing if desired.
- Right before serving, fold in the Fritos to maintain their crunchiness. Top with chopped cilantro or green onion and serve with lime wedges.
Notes
For a lighter version, use ground turkey or chicken, and incorporate more vegetables. Can be made ahead and stored in the fridge until serving. Avoid overcooking the beef and letting it cool before mixing to maintain crispness.