If you’re looking for one of those retro church potluck dishes that just hits every time it’s served, then this is your recipe! I’ve been making Catalina Taco Salad with Fritos for years, and I’ve doubled down on its fresh goodness by adding a few colorful veggies and my own smoky homemade Catalina dressing. I’ve never place it on table when the bowl doesn’t come back empty, and I know you’ll have the same results!
This fabulous old school taco salad, full of crunchy Fritos, Ranch Style beans, and tangy Catalina Dressing is a serious favorite here at my house. And even though it’s “just a salad,” my guys are actually its biggest fans! One mention to my son that we’re having “that salad with Fritos,” and he is off like a shot to grab the biggest bowl allowed so he doesn’t miss out on one bite.
Table of Contents
Why This Recipe Is Worth Bringing Back
Catalina Taco Salad shows up frequently on our weeknight dinner table because it’s one of those really smart recipes:
- It makes getting a homemade dinner that everybody really likes on the table quick and easy.
- It fills you up, but never leaves you feeling stuffed or heavy.
- It makes great use of farmer’s market veggies and tastes even better as summer heats up.
- It has loads of color. (I’ve added Romaine lettuce, red cabbage and matchstick carrots!) Lots of color not only looks yummy, it promises variety of flavor, texture and a well-rounded dose of good vitamins.
- This recipe is super versatile. It’s a winner on a busy Wednesday night. It is THE star when taken to a cookout or potluck, even a tailgate! And it’s perfect at the lake or beach.
- The addition of the extra veggies and a simple homemade salad dressing keep the integrity of the recipe while giving it a little fresh update.
It’s All About the Dressing
Let’s not forget the Catalina salad dressing. It is after all what makes this dish a retro classic and sets it apart from all other taco salads. There is just something about this tangy tomato-based dressing. A little sweet, a little savory, a lot of summer. Thinking about switching out the Catalina for salsa? Don’t. You’ll miss what this recipe is all about. Find my simple homemade recipe here.
What To Know Before Getting Started
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- Romaine lettuce
- Iceberg lettuce
- red (or purple) cabbage
- matchstick carrots
- green onions
- chopped tomatoes
- ground meat (beef or turkey)
- taco seasoning packet
- Ranch Style Pinto Beans
- Fritos corn chips
- Catalina salad dressing (homemade recipe)
Recipe Substitutions/Additions: French salad dressing is a good substitute if you can’t find Catalina in your grocery store.
Likewise, if Ranch style beans aren’t available in your area, try using regular canned pinto beans and tossing them in a little taco seasoning after draining and rinsing them.
For a spicy kick, we like to add diced fresh jalapeño!
You could also top with a little shredded cheddar or pepper jack cheese for a more update taco feel.
Some people like to use crushed Nacho Doritos chips instead of Fritos.
How To Make This Simple Recipe
Prep the taco meat. Brown ground beef or turkey on the stove top over medium to medium high heat. Add taco seasoning (following instructions on the seasoning envelope). Set aside to cool to room temperature while preparing the rest of the salad.
Get the beans ready. Rinse and drain the Ranch Style pinto beans.
Prep the rest of the ingredients. Toss together lettuces and cabbage in an extra large bowl. Add carrots, green onions, tomatoes and beans. Toss lightly to avoid mashing the beans.
Add the taco goodness. Gently fold in the ground beef and Fritos.
Drizzle the dressing. Add dressing. Toss lightly one final time. Serve immediately.
Tips For The Freshest, Crispest Salad
- When you take this salad to a cookout or potluck, add the chips and the dressing right before serving so that nothing gets soggy on the trip over.
- You can even serve them on the side of the salad so that friends and family can add their own.
- This is also a good idea for the diced jalapeños if you’re including those.
- If you’re making this salad ahead of time, store the taco meat, beans, and tomatoes in separate individual zip top bags. The lettuces, cabbage, green onions and carrots can be tossed and stored together. Combine the salad before serving.
More Old School Salad Recipes To Love
Watch How It’s Made
Catalina Taco Salad with Fritos
Ingredients
- 4 cups chopped Romaine lettuce
- 2 cups chopped Iceberg lettuce
- ½- 1 cup chopped red cabbage
- ½ cup matchstick carrots
- ½ cup chopped green onion
- 2 cups chopped tomatoes
- 1 pound ground beef (or ground turkey)
- 1 packet taco seasoning
- 1 (15 ounce can) Ranch Style pinto beans
- 1 (9.25 ounce bag) Frito corn chips
- Catalina salad dressing homemade recipe here
Instructions
- Brown ground beef on the stove top over medium to medium high heat. Add taco seasoning (following instructions on the seasoning envelope). Set aside to cool to room temperature while preparing the rest of the salad.
- Rinse and drain the Ranch Style pinto beans.
- Toss together lettuces and cabbage in an extra large bowl.
- Add carrots, green onions, tomatoes and beans. Toss lightly to avoid mashing the beans.
- Add ground beef and Fritos. Toss lightly again, making sure the tomatoes, beans, chips, and beef are well distributed.
- Add dressing. Toss lightly one final time.
- Serve immediately.
Notes
Nutrition
Donna Hartman
This has been a family favorite since my childhood and the ranch style beans are a MUST!!! One of my favorite things to make on a Sunday night. This is delicious.
Hi, Donna! Same, same, same! Love this! Thank you!
Jan
I add grated cheddar or Mexican blend cheese to mine. One of my favorite salads.
Isn’t it the best?! Yes, some cheese would be fab!
Sue D.
What size bottle of dressing do you use?
Sue,
I am so sorry for the late reply. We are in the middle of the move, so everything has been chaotic around here. I usually purchase the 16oz bottle. I don’t use the whole thing. I lightly dress the salad to serve it, but always put the left over dressing on the table so those who want a little more can add more!
Miz Helen
Hi Stacey,
This is one of my favorite classic Taco Salad’s, it looks so good! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Miz Helen
I just love a Catalina Taco Salad, I could eat it once a week and your recipe looks delicious! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
We love it too! It is just such a good classic. Thanks, Miz Helen. I love sharing on Full Plate Thursday!
Stacey English
I love this stuff! Thanks for the recipe. I’ve had it several times but never made it myself.
Isn’t it so good? We just really started making it at home last year, but it has been around forever. I love being able to make it for a quick meal when nothing else sounds good!