Catalina Taco Salad with Fritos

This retro salad full of crunchy Fritos, Ranch Style beans, taco meat and tangy Catalina Dressing has been around for years. With a few extra veggies and a homemade dressing, we're keeping it fresh for today's gatherings!

5 from 5 votes

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Course: Main Course, Side Dish

Cuisine: American

Keyword: classic, cookout, potluck, weeknight meal

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: people

Calories: 240kcal

Author: Stacey | SouthernDiscourse.com

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

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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 ingredients.
Rinse and drain the beans.
Toss together the 2 lettuces + cabbage in an extra large mixing 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 evenly distributed.
Add the dressing a little at a time so that you get just the right amount for your family. Tossing lightly each time you add more.
Serve immediately.

Notes

If not serving immediately, do not add Fritos or dressing. Set aside and add just before serving so that the corn chips stay fresh and crunchy.

Nutrition