Jazz up your regular dinner salad with a delicious, southern Frito Taco Salad! Crunchy romaine, fresh tomatoes, kidney beans, cheddar cheese, Catalina dressing and of course… Fritos!
If you know someone who doesn’t like salad, this recipe is your jam. There’s no better way to get someone to eat lettuce than covering it in cheese, beans and Fritos.
Nick loves this salad– a couple weeks ago I made a giant batch for his lunches to eat throughout the week. I kept the lettuce, Fritos and dressing separate to keep the lettuce from getting soggy.
It’s such a simple recipe and doesn’t take a lot of prep work! A perfect crowd-pleaser– perfect for potlucks or barbecues! This is actually one of my mom’s recipes (she always has the best) and she occasionally makes it for family get togethers or special dinners.
Frito Taco Salad goes specifically well with burgers, tacos or anything grilled.
Now I know Fritos aren’t the healthiest thing in the world, but basically they are a fried corn strip. Used as a crouton here, they add a wonderful salty and crunchy element to the salad.
Here’s the recipe for Frito Taco Salad!
- 1 head romaine, chopped
- 2 cans red kidney beans, drained
- 2 cups Mexican cheese, shredded
- 3-4 roma tomatoes, diced
- 2-3 green onions, sliced
- ½ bottle catalina dressing
- ½ bag Fritos original
- Toss all ingredients together except for Fritos, add those last. Serve immediately!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!