Mom’s Frito Taco Salad With Catalina Dressing Recipe

I was charmed by my Frito Taco Salad. Lean ground beef simmered with taco seasoning and water blends perfectly with crisp romaine lettuce, diced tomatoes, and red onions. Crumbled Fritos and shredded cheddar add crunch, while a tangy Catalina Dressing completes this intriguing, fresh take on the classic taco salad.

I always get excited when I make my Mom’s Frito Taco Salad With Catalina Dressing because it’s a recipe full of flavor and fun. I start by browning 1 lb lean ground beef with a packet of taco seasoning and 1/2 cup water until its perfectly seasoned and a little saucy.

Then, I toss in chopped romaine lettuce, diced tomatoes, and 1/2 cup diced red onion. The magic really happens when all these ingredients combine with a generous sprinkle of shredded cheddar cheese and a crunchy bag of Fritos corn chips.

My twist on Catalina Dressing – made with a mix of 3/4 cup mayonnaise, 3/4 cup ketchup, 1/4 cup sugar, water, and a hint of apple cider vinegar – gives it a tangy kick that totally elevates the dish. I can’t get enough of this creative mashup, which reminds me of classic taco salads with a modern twist that even bold Mexican salad lovers would enjoy.

Why I Like this Recipe

I really like this recipe because first off, the taco seasoned beef is super flavorful and it cooks up really fast even when I’m in a rush. I love how the Catalina dressing, with its mix of sweet and tangy flavors, totally brings everything together and makes every bite exciting. Also, I enjoy the crunchiness of the Fritos corn chips on top because they add a fun texture contrast to the soft veggies and melted cheese. Lastly, its a awesome dish to bring to potlucks since its simple to make and always gets everyone talking about how good it tastes.

Ingredients

• Lean ground beef gives lots of protein and a tasty, satisfying flavor perfect for filling meals
• Romaine lettuce is crisp and low calorie adding fibre and fresh crunchy texture every bite
• Tomatoes are juicy and tangy providing vitamin C and a burst of natural sweetness
• Shredded cheddar cheese adds rich creaminess along with extra protein and a bit of fat
• Fritos corn chips offer a crunchy, salty element that brings in carbohydrates and a fun texture
• Catalina dressing mixes sweet and tangy flavors making the salad extra juicy and delicious

Ingredient Quantities

• 1 lb lean ground beef
• 1 packet taco seasoning (about 1 oz)
• 1/2 cup water
• 1 head romaine lettuce, chopped
• 2 medium tomatoes, diced
• 1/2 cup diced red onion
• 1 cup shredded cheddar cheese
• 1 (9.25 oz) bag Fritos corn chips
• Catalina Dressing:
  • 3/4 cup mayonnaise
  • 3/4 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

How to Make this

1. Brown the ground beef in a large skillet over medium heat until it’s no longer pink, breaking it apart as it cooks.

2. Drain most of the fat then stir in the taco seasoning and 1/2 cup water, letting it simmer for about 5 minutes till it thickens.

3. In a separate bowl, mix together the Catalina dressing ingredients: 3/4 cup mayonnaise, 3/4 cup ketchup, 1/4 cup sugar, 1/4 cup water, 1 tablespoon apple cider vinegar, and add salt and pepper to your taste.

4. Chop the romaine lettuce and put it into a big salad bowl.

5. Add the diced tomatoes and diced red onion on top of the lettuce.

6. Spoon the hot taco beef evenly over the salad mixture.

7. Sprinkle the shredded cheddar cheese over everything.

8. Drizzle a generous amount of the Catalina dressing all over the salad.

9. Top the salad with the bag of Fritos corn chips, trying not to crush them too much.

10. Give everything a gentle toss so that all the flavors mix well and serve immediately for that crunchiest potluck hit.

Equipment Needed

1. Large skillet
2. Spatula or wooden spoon for stirring and breaking up the beef
3. Medium bowl for mixing the Catalina dressing
4. Cutting board
5. Chef’s knife
6. Big salad bowl for tossing the lettuce and toppings
7. Measuring cups and spoons

FAQ

Mom’s Frito Taco Salad With Catalina Dressing Recipe Substitutions and Variations

• Instead of using lean ground beef, you can try ground turkey which gives a lighter flavor.
• If you don’t have a taco seasoning packet, mix together 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder and a pinch of salt.
• If you can’t get Fritos, you can use tortilla chips for a similar crunch and taste.
• For the Catalina dressing, if you want a healthier option, use Greek yogurt to replace part or all of the mayonnaise.
• If red onion is too strong, you can substitute it with a milder onion like shallots or sweet onions.

Pro Tips

1. When browning the beef, try not to overcook it; a little extra moisture from the fat can really boost the flavor, but be sure to remove enough so it isn’t overly greasy.
2. For the Catalina dressing, mix all the ingredients in a mason jar and give it a good shake; letting it sit for 15 minutes before drizzling helps all the flavors come together nicely.
3. If you wanna keep those Fritos super crunchy, add them just before serving rather than toss them in too early, otherwise they might get soggy from the dressing.
4. To speed things up on busy days, prep your veggies earlier and store them in airtight containers in the fridge – just give ’em a quick toss before serving.