Taco Salad


It is H-O-T out and there is nothing better than Taco Salad on a hot day.  There are many recipes out there for Taco Salads but my Mom’s is the best!

Now, for my PA readers you won’t be able to get Ranch Style beans to rinse….so you will have to settle for Pinto Beans.  I’m hoping to find a substitute for Ranch Style beans one of these days, but for now…I import it with each Texas visitor and visit.

  • 1 15 oz can Ranch Style beans- drain and rinse
  • 1 cup of Catalina Dressing

Marinade the beans in the dressing for at least one hour, but longer is better.  (put them in the refrigerator of course)

Combine the following into a big bowl:

  • 1 medium head of iceberg lettuce, shredded
  • 1 large onion, chopped
  • 2 medium tomatoes, chopped in cubes
  • 1 cup cheese, shredded


  • 1 lb of ground meat
  • Add one package of taco seasoning as per package instructions

Now combine everything (beans with the dressing, salad items, meat) and add

  • one package of Fritos (the thin, original size)

Mix it all up- deeply and thoroughly.

It is oh so yummy.  Please note though that it makes for nasty leftovers with the limp chips so eat it all in one sitting or do as Brad and I do when we eat it and know we won’t finish it off in one sitting.  We have a build-your-own.  So the salad is in one bowl, beans in another, meat from the skillet and fritos out of the bag!  It taste better if all mixed together but we don’t like the limp fritos the next day so that is our compromise.


4 responses »

  1. I have used just plain pinto beans and it is ok but they are not as soft as the ranch style beans. Black beans would also be more firm and I’m not sure how they would taste with Catalina dressing. But I bet for a more healthy version you could leave out the dressing and just put in black beans and I might throw in some corn too.
    Thanks for the idea Kristin….do I remember you having a blog about baking? Send me your address if so 🙂

  2. Pingback: A week of old favorites « Becki's Blog

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