Frito Taco Salad

This retro Frito Taco Salad is a vibrant, flavor-packed dish that’s as fun to eat as it is colorful. Perfect for any occasion, it can be served as a crunchy appetizer, a kicked-up side dish, or a hearty entrée for a quick weeknight meal. With seasoned ground beef, fresh veggies, cheese, and crispy Fritos, it’s a nostalgic favorite that’s always a crowd-pleaser.

Easy Frito Taco Salad Recipe

Back in the day, this vintage salad was all the rave at potluck gatherings. The original frito salad was more simple and basically consisted of lettuce, tomatoes, taco meat, cheese and fritos dressed with Catalina. Even so, the unexpected combination of taco salad flavors with sweet and tangy Catalina dressing somehow worked. This recipe brings it forward just a bit, while keeping those original flavors intact.

Checkout this quick list of key ingredients you’ll need to make simple Frito Taco Salad with Ground Beef: (Scroll down for full printable recipe card.)

• Beef – Taco seasoned ground beef adds the protein element.
• Corn Chips – Fritos add crunch and flavor,
• Spices – Taco seasoning and salt.
• Onion and Garlic – Sweet onion and garlic sauteed with the taco meat for added flavor. Also green onions and diced red onion for the salad.
• Oil – Olive oil or vegetable oil to cook the hamburger.
• Vegetables – Iceberg lettuce, tomatoes, avocado, sliced black olives and corn.
• Cheese – Shredded cheddar cheese or colby jack cheese.
• Salad Dressing – Catalina salad dressing adds a hint of sweetness.
• Peppers – Jalapeno for a little heat.
• Beans – Pinto beans add bulk and texture.

How to Make the BEST Frito Taco Salad Recipe

• Brown Ground Beef – Cook ground beef with onion in a few drizzles of olive oil. Cook until no pink remains. Drain excess grease from pan.
• Spices – To the skillet add taco seasoning and garlic, simmer for another 5-8 minutes. Taste and adjust the salt, if needed. Set aside.
• Prep the Salad Ingredients – In a large bowl, toss together lettuce, beans, tomatoes, onion, pepper, olives and cheese. You can reserve some cheese for the top, if desired.
• Assemble – Add beef and 1/2 cup dressing. Mix well. Toss 1/2 fritos and avocado into salad.
• Serve – Serve immediately with remaining dressing and fritos on the side garnished with green onion, if desired. (If making in advance, toss with dressing, fritos and diced avocado just before serving.)

Kitchen Equipment to Make Fritos Taco Salad Recipe

• Large skillet.
• Chopping board and sharp knife.
• Measuring cups and spoons.
• Cheese grater.
• Large bowl, spoon and tongs for serving.

Recipe Variations, Tips and Substitutions

• Lettuce – I make this salad with iceberg lettuce, as it holds up to being dressed in advance better than other varieties. You can certainly use romaine lettuce, green leaf lettuce or a combination of romaine and iceberg, if preferred.
• Peppers – If you prefer less heat, swap out the jalapeno pepper for red bell pepper. Likewise, you could also use poblano pepper for spice.
• Salad Dressing – You could top this salad with jalapeno ranch dressing, avocado lime ranch dressing or sour cream. 
• Assembling and Serving – I recommend dressing the salad with 1/2 cup salad dressing then serving the remaining on the side. This way people can adjust the amount to their own taste.
• Add the Fritos Before Serving – Do the same with the fritos. They won’t become soggy immediately, but I wouldn’t recommend adding them to the salad hours in advance of serving. Serve the remaining fritos on the side and people can add more to their serving, if desired.
• Adjust the Ingredients Depending on Servings – The amount of total servings really depends on the appetites of those you’re serving. As a side dish you could easily get 8 servings. As a main dish, closer to 6.

Storage and Leftovers

• Make-Ahead Tip – To save time, prep the vegetables and toppings in advance. Package in separate storage bags or airtight containers and assemble the salad shortly before serving.
• Make the Taco Meat – You can also prepare the taco meat in one day in advance. Simply reheat in the microwave before adding to the salad. It shouldn’t be piping hot, just warmed.
• Leftovers – Store any leftover ingredients for Frito Taco Salad in separate plastic baggies or an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat taco ground beef in a saucepan over medium heat or in the microwave.
• Freezer – You can freeze the taco meat for up to 2 months. Thaw in the fridge and reheat just before serving.

Side Dishes to Serve with Frito Taco Salad

This salad is a meal all on it’s own, but if you’d like to add to the menu check out these recipe ideas:

• Jalapeno Pepper Jack Cornbread is packed with flavor.
• Skillet Honey Cornbread slathered with butter or Jalapeno Pepper Jack Cornbread are both stellar options.
• Homemade Roasted Mexican Corn or Mexican Street Corn Salad would be tasty accompaniments.
• Easy Refried Beans are a family favorite.
• Green Chili Queso Potatoes are melty, cheesy and delicious!
• Condiments you may consider would be Fresh Guacamole, Salsa Verde and Pico de Gallo.
• Add a side of Mexican Rice.
• Mexican Cheese Souffle from Recipe Girl.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander