Frito Taco Salad with Catalina Dressing (Crunchy Potluck Favorite)
Make Frito Taco Salad with Catalina Dressing with seasoned beef, crisp lettuce, beans, cheddar, tomatoes, and crunchy corn chips. Toss it right before…
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Separate bowl
- Colander
- Paper towel
- Spoon
- Tongs
- Airtight container
- Serving bowl
Ingredients
- 1 lb (450 g) lean ground beef
- 1 packet (1 oz or 28 g) taco seasoning
- 1/3 cup (80 ml) water
- 1 tablespoon Catalina dressing, optional for the beef
- 1/4 teaspoon black pepper
- 6 cups (300 g) chopped iceberg or romaine lettuce, washed and dried
- 1 can (15 oz or 425 g) kidney beans, rinsed and drained
- 1 1/2 cups (225 g) cherry tomatoes, halved
- 1 cup (115 g) shredded cheddar cheese
- 1/2 cup (75 g) diced red onion
- 2 cups (90 g) Fritos corn chips, plus more for topping
- 3/4 to 1 cup (180-240 ml) Catalina dressing
- 2 tablespoons chopped cilantro or green onion, optional
- Lime wedges, optional
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