Frito Taco Salad
Frito salad is a fun twist on taco salad, loaded with flavor and crunchy Fritos. Homemade Catalina dressing brings it all together, making this a crowd-pleasing side for potlucks or an easy dinner with taco meat.
Servings: 12 Servings
Ingredients
Salad
- 1 head iceberg lettuce
- 1 red onion
- 1 cucumber
- 1 large tomato
- 8 oz shredded cheese cheddar, co-jack or a mexican blend would be good
- 1 14.5 oz. can pork and beans drained
- 1 9.25 oz bag Frito chips
- Optional: 1 pound ground beef & 1 packet taco seasoning
Catalina Dressing
- ½ cup vinegar
- ½ cup olive oil
- ¾ cup ketchup
- ½ cup granulated sugar
- ½ teaspoon paprika
- ½ teaspoon onion powder
Instructions
- Combine ½ cup vinegar, ½ cup olive oil, ¾ cup ketchup, ½ cup granulated sugar, ½ teaspoon paprika, and ½ teaspoon onion powder in a mason jar. Shake and put in the fridge until you are ready to use it.
- If using taco meat: brown ground beef in a skillet, then add taco seasoning according to package directions. Set aside until ready to use.
- Chop1 head iceberg lettuce, 1 red onion, 1 cucumber, and 1 large tomato. Arrange in a large bowl. Top with 8 oz shredded cheese and mix.
- Refrigerate until ready to serve. Then add the drained 1 14.5 oz. can pork and beans and beans, taco meat (if using) and 1 9.25 oz bag Frito chips and toss with dressing.
- Serve immediately after adding chips and dressing.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 35g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 515mg | Potassium: 332mg | Fiber: 4g | Sugar: 14g | Vitamin A: 575IU | Vitamin C: 5mg | Calcium: 162mg | Iron: 1mg
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