I absolutely adore this taco salad recipe because it’s like having a fiesta in a bowl with all those vibrant, fresh ingredients and that irresistible crispy Fritos crunch. Plus, it’s super easy to whip up, making it the perfect go-to meal when I want something delicious without spending hours in the kitchen!

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This taco salad recipe is an absolutely delicious and nostalgic blend of flavors and textures that I fell in love with ages ago. It’s still just as good today as it was then.

My favorite element? The combination of crunch Fritos corn chips, seasoned ground beef, fresh iceberg lettuce, and zesty Catalina dressing.

When you add all the other ingredients—shredded cheddar cheese, diced red onion, olives—it ties everything together beautifully to make an incredible main dish salad.

Ingredients

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Ground Beef:
Savory, protein-rich base amplifies the taste.

Taco Seasoning:
Warmth and robust flavor come from spices.

Iceberg Lettuce:
A crunchy texture and low-calorie bulk.

Kidney Beans:
A high fiber content, an abundant protein supply, and an earthy flavor.

Cheddar Cheese:
Rich, creamy, source of calcium, enhances richness.

Catalina Dressing:
Sweet, tangy, ties tastes together.

Fritos Corn Chips:
Exciting, crunchy texture with a salty, satisfying flavor.

Ingredient Quantities

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1 pound ground beef

1 packet taco seasoning mix

1 head iceberg lettuce, chopped

1 can (15 ounces) kidney beans, drained and rinsed

2 cups cherry tomatoes, halved

1 cup shredded cheddar cheese

1/2 cup diced red onion

1/2 cup sliced black olives

1 cup Catalina dressing

2 cups Fritos corn chips

Sour cream (optional)

Chopped cilantro for garnish (optional)

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Instructions

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1. In a roomy frying pan, roast the ground beef under medium fire until it is brown and thoroughly cooked; pour off excess grease.

2. According to the seasoning package instructions (usually adding a bit of water), stir the taco seasoning into the cooked beef, then simmer for a few minutes until well-combined and thickened.

3. In a large salad bowl, use the chopped iceberg lettuce as the base and layer it in.

4. Spread the rinsed and drained kidney beans evenly on top of the lettuce.

5. Incorporate halved cherry tomatoes, shredded cheddar cheese, diced red onion, and sliced black olives.

6. Spoon the mixture of seasoned ground beef and the salad ingredients into the mixing bowl.

7. Over the salad, pour the Catalina dressing; toss gently to combine the ingredients thoroughly, ensuring that the dressing is evenly distributed.

8. For added crunch, sprinkle the Fritos corn chips over the top.

9. If desired, add a dollop of sour cream to each serving for extra creaminess.

10. If you are using cilantro, chop it and use it as a garnish. Serve this dish immediately for optimal taste, freshness, and crunch.

Equipment Needed

1. Frying pan
2. Wooden spoon or spatula
3. Large salad bowl
4. Strainer or colander for draining beans
5. Knife
6. Cutting board
7. Measuring cups
8. Mixing spoon or salad tongs
9. Small bowl (optional, for sour cream or cilantro)

FAQ

What can I substitute for Catalina dressing?If you want to use a substitute for Catalina dressing, you can use French dressing.

Can I make the salad ahead of time?Certainly! You can ready the ingredients beforehand, but it’s optimum to combine everything, particularly the Fritos, just prior to plating to preserve the freshness and crunch of the dish.

Is there a vegetarian version of this salad?You can absolutely replace the ground beef with meat from plants or omit it and make a vegetarian version of the dish.

How long will this salad last in the refrigerator?You can eat this salad right away or store it in an airtight container in the refrigerator for 1-2 days. Leftovers may not taste the same as the fresh salad, but you can still enjoy them. While the Fritos may lose their crunch, they will still add flavor and saltiness to the dish, keeping in mind the importance of retaining flavor in leftover salads.

Can I add other vegetables to this salad?Certainly! Bell peppers, corn, or avocado can be added to amplify the salad’s taste and nutritional value.

Is there a lower-calorie version of this salad?You may lower your calories by utilizing ground beef that is lean, a kind of cheese that is lighter, and a dressing that is either reduced-fat or low-calorie.

Substitutions and Variations

Ground beef: Use ground turkey or plant-based meat crumbles for a vegetarian option.
Taco seasoning mix: Use homemade taco seasoning with chili powder, cumin, garlic powder, and paprika.
Iceberg lettuce: Substitute with romaine lettuce for more nutrition and a satisfying crunch.
Kidney beans: Use black beans or pinto beans instead, if you’re looking for a slightly different taste.
Dressing for Catalina salad: French dressing or a blend of ketchup and vinegar with your preferred choice of sweetener.

Pro Tips

1. Layering Strategy: To prevent the lettuce from wilting, make sure to completely cool the seasoned ground beef before adding it to the salad. This will help maintain the salad’s freshness and crunchiness.

2. Enhancing Flavors: For a deeper flavor, consider toasting the Fritos corn chips briefly in the oven before adding them to the salad. This can enhance their crunch and bring out a nuttier taste.

3. Customize the Dressing: If you want to lessen the sweetness or thickness of the Catalina dressing, try mixing it with a squeeze of lime juice or a splash of hot sauce for an added tangy and spicy kick.

4. Bean Options: For added flavor variety, consider using different types of beans like black beans or pinto beans, which can also add a different texture and nutrient profile to the salad.

5. Make-Ahead Tips: For convenience, you can prepare all the ingredients ahead of time, but keep the dressing, Fritos, and cooked beef separate until right before serving. This prevents sogginess and ensures everything remains fresh and flavorful.

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Old Taco Salad Recipe With Catalina Dressing And Fritos

My favorite Old Taco Salad Recipe With Catalina Dressing And Fritos

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Equipment Needed:

1. Frying pan
2. Wooden spoon or spatula
3. Large salad bowl
4. Strainer or colander for draining beans
5. Knife
6. Cutting board
7. Measuring cups
8. Mixing spoon or salad tongs
9. Small bowl (optional, for sour cream or cilantro)

Ingredients:

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1 pound ground beef

1 packet taco seasoning mix

1 head iceberg lettuce, chopped

1 can (15 ounces) kidney beans, drained and rinsed

2 cups cherry tomatoes, halved

1 cup shredded cheddar cheese

1/2 cup diced red onion

1/2 cup sliced black olives

1 cup Catalina dressing

2 cups Fritos corn chips

Sour cream (optional)

Chopped cilantro for garnish (optional)

“`

Instructions:

1. In a roomy frying pan, roast the ground beef under medium fire until it is brown and thoroughly cooked; pour off excess grease.

2. According to the seasoning package instructions (usually adding a bit of water), stir the taco seasoning into the cooked beef, then simmer for a few minutes until well-combined and thickened.

3. In a large salad bowl, use the chopped iceberg lettuce as the base and layer it in.

4. Spread the rinsed and drained kidney beans evenly on top of the lettuce.

5. Incorporate halved cherry tomatoes, shredded cheddar cheese, diced red onion, and sliced black olives.

6. Spoon the mixture of seasoned ground beef and the salad ingredients into the mixing bowl.

7. Over the salad, pour the Catalina dressing; toss gently to combine the ingredients thoroughly, ensuring that the dressing is evenly distributed.

8. For added crunch, sprinkle the Fritos corn chips over the top.

9. If desired, add a dollop of sour cream to each serving for extra creaminess.

10. If you are using cilantro, chop it and use it as a garnish. Serve this dish immediately for optimal taste, freshness, and crunch.