Frito Taco Salad
A quick and easy Frito Taco Salad recipe that combines seasoned ground beef with fresh vegetables and crunchy Frito corn chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 1 pound lean ground beef
- 1 package taco seasoning
- ½ cup water
- 6 cups iceberg lettuce, shredded or chopped
- 1 cup tomatoes, chopped
- 1 cup cheddar cheese, shredded
- 2 cups Frito corn chips
- ½ cup salsa
- ½ cup Catalina dressing
- Additional toppings as desired (green onions, chopped onions, jalapenos, sour cream, cilantro, etc.)
Instructions
- Crumble the ground beef into a large skillet and cook over medium heat until browned. Drain off excess fat.
- Add the taco seasoning and water. Stir well then simmer for 5 minutes.
- In a large bowl, add the lettuce, top with the meat, tomatoes, cheese, Frito corn chips, salsa, and desired toppings.
- Add dressing and toss well.
- Serve immediately.
Notes
- Feel free to customize with your favorite toppings.
- This salad is best served fresh but can be stored in the refrigerator for a short time.
- For a spicier kick, add more jalapenos or hot salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg