“A-number-one all-time favorite salad.” That’s what Bikeman called Frito taco salad the last time I made it for him. We were trying to remember where we first had it. We finally decided that it was at First Baptist Church in Belton, Texas, back when we were in college. (I’m not gonna give you the date for that…) It’s really easy to make for large groups and they would serve it on Wednesday night before Bible study. It’s been one of our favorite salads ever since then.
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Frito Taco Salad Recipe
It’s a very flexible recipe but it always has:
- 1 head lettuce, chopped (we use romaine)
- 1 pound ground beef, scrambled & fried with taco seasonings
- 1 can pinto beans, drained
- 2 tomatoes, chopped
- 1/4 red onion, chopped
- grated cheese
- French or Catalina dressing
After you get that base down you can add any or all of the following:
- black olives
- green onions, chopped
Of course, I think the original recipe had a lot more salad dressing in it. I remember the whole salad having an orange tint to it.
I’m thinking this will be served at our first Sunday night football party of the year, too!
If you missed the other salads I shared this summer, they’re listed below. I do as little cooking during the summer as I can!
- Salsa Ranch Dressing and Leftover Fajita Salad
- Homemade Buffalo Ranch Dressing
- Homemade Ranch Dressing
‘Til the next meal,
Ann @ Duct Tape and Denim