Frito Taco Salad
This Frito taco salad recipe packs your favorite taco flavors in one delicious bowl with crunchy corn chips and Catalina dressing.
Servings: 6
Calories: 475kcal
Equipment
- Large skillet
Ingredients
- 1 pounds lean ground beef
- 1 ounce taco seasoning
- 6 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 4.5 ounces canned sliced black olives drained
- ½ white onion chopped
- 1 ½ cups cherry tomatoes halved
- 2 cups Fritos
- ½ cup Catalina Dressing
- ⅓ cup Sour cream
Instructions
- Cook ground beef in a large skillet set over medium-high heat and break it apart as it cooks. Continue cooking until it is nicely browned.
- Stir the taco seasoning into the browned meat along with ⅓ cup water. Simmer the meat mixture for a couple of minutes to let the water cook out, then remove the taco meat from the heat and let it cool slightly.
- In a large bowl, add the lettuce, cheese, sliced olives, chopped onion, cherry tomatoes, Fritos, and taco meat. Pour in the Catalina dressing then toss everything together.
- Serve in bowls topped with a dollop of sour cream.
Notes
Feel free to also add Pico de Gallo and fresh Guacamole as toppings.
Nutrition
Calories: 475kcal | Carbohydrates: 32g | Protein: 24g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 1199mg | Potassium: 536mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1311IU | Vitamin C: 13mg | Calcium: 220mg | Iron: 3mg