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Recipe Frito Taco Salad

Frito Taco Salad

Course Main Course, Salad
Cuisine American
Keyword frito-salad, frito-taco-salad, taco-salad-recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 772kcal


  • 1 ½ lb lean ground beef
  • 1 medium onion diced
  • 2 tablespoon olive oil
  • 1 1 oz packet taco seasoning
  • salt to taste
  • 2 cloves garlic minced
  • 1 large head iceberg lettuce shredded
  • 1 15 oz can pinto beans drained
  • 1 pint cherry tomatoes sliced
  • 1 small red onion diced
  • 1 medium jalapeno pepper or small green bell pepper sliced
  • 1 4 oz can sliced black olives drained
  • 1 ½ cups shredded colby jack cheese
  • 1 16 oz bottle Catalina dressing
  • 1 9 oz bag chili cheese or plain fritos
  • 1 large avocado diced
  • chopped green onion for garnishing optional


  • In a large skillet, over medium-high heat cook ground beef with onion in a few drizzles of olive oil. Cook for 10 minutes or until no pink remains. Drain fat from pan. Add taco seasoning and garlic, simmer for another 5-8 minutes. Taste and adjust salt, if needed. Set aside.
  • In a large bowl. Toss together lettuce, beans, tomatoes, onion, pepper, olives and cheese. You may reserve some cheese for the top, if desired. Add beef and ½ cup dressing. Mix well.
  • Toss ½ fritos and avocado into salad. 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.)


Serving: 1serving | Calories: 772kcal | Carbohydrates: 56g | Protein: 29g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1561mg | Potassium: 757mg | Fiber: 5g | Sugar: 30g | Vitamin A: 1077IU | Vitamin C: 23mg | Calcium: 212mg | Iron: 3mg