Frito Taco Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 1x
- Category: main dish salad
Ingredients
Scale
- 1 small head of sturdy lettuce, romaine or curly, or 1/2 head o fice berg, torn or chopped
- 1 pound taco meat, ground beef, steak, barbacoa chicken, shredded pork (see note)
- 1 can beans of choice, black beans or pintos, rinsed or refried beans
- 1 can corn, drained and rinsed or 1 cup frozen, cooked or fresh, cooked and removed from the cob, optional
- vegetables of choice, a cup or two total: red and/or green onion, diced, radishes, pico de gallo, black olives, guacamole, avocado or any of your favorite taco toppings
- 4 to 6 ounces shredded cheese, Cheddar, Colby, jack or queso fresco
- a big dollop of sour cream, 1/3 cup or so
- dressing of choice, Catalina, ranch or taco sauce, or a combo of dressing and taco sauce
Instructions
For home:
Layer the lettuce, then beans and protein, top with veggies, cheese, sour cream (or guacamole if using) then add the chips and dressing of choice and/or hot sauce.
For a crowd:
Increase as desired. Start with the protein first, then the beans, the veggies, lighter ones on the top. Layer in the sour cream and or guacamole if using, then top with the cheese and dressing and/or hot sauce. The chips go on top. Mix before serving.
Find it online: https://frugalhausfrau.com/2019/07/01/frito-taco-salad/