If you attend a Texas reunion, funeral or get together of any size, expect to see a bowl of good old-fashioned Texas Taco Salad. This longtime standby is a favorite not only for the popular reviews it always gets from diners but also because of the ease with which you can pull it all together–and the many items you can use for substitutions depending on what’s on hand in your kitchen!
For me, one constant of the taco salad is the present of (original) Fritos®! These corn chips–which date back to Depression era snacks in San Antonio–are the perfect accompaniment to the tangy Catalina that’s the traditional dressing of the taco salad.
But, as with many of the ingredients in this dish, you can substitute your favorite. If you’d prefer Chili Cheese or Flamin’ Hot Fritos, go for it! (The substitution cannot be made for the traditional Texas Frito Pie, however!)
Table of Contents
Ingredients You’ll Need
- one head of iceberg lettuce
- 2 cups Fritos
- 8-10 small cherry tomatoes (or chopped larger tomatoes)
- 2 cups shredded cheese (I like Monterey Jack but Cheddar or other favorites work, too)
- 1 can Ranch Style Beans
- 1 pound hamburger meat
- 1 packet taco seasoning
- 1 cup Catalina salad dressing
- 3/4 cup water
- 2 tablespoons vegetable oil
Hot Taco Salad…or Cold?
First, you’ve got to make a decision: do you want to serve this salad hot or cold?
If you’d like to serve the salad cold–or if you want to make enough to serve as leftovers the next day–you’ll want to make your hamburger meat in advance so it has a chance to cool before adding it to the salad. If you add the hot hamburger meat to the lettuce, it will wilt overnight–so either cool the meat first or prepare the salad in two batches: half to serve hot today and half to refrigerate for dinner tomorrow night.
Preparing the Hamburger Meat
Brown the hamburger meat in 2 tablespoons of vegetable oil, stirring and breaking up the meat as it cooks.
When the meat is browned, drain off the grease then pour in the packet of taco seasoning, mixed in with 3/4 cup water.
Reduce the heat and let the hamburger meat simmer until the liquid is reduced, about 6-8 minutes.
Prepare the Lettuce
Wash the lettuce in cool water, dry then tear into bite-sized pieces.
Bring on the Beans!
Like Fritos, Ranch Style Beans are another truly Texas ingredient that makes the Texas taco salad, well, Texan.
Use a colander to rinse the ranch style beans.
Assemble the Salad
Now for the fun part! In a large bowl, add the Fritos, cheese, tomatoes, taco meat and Ranch Style beans.
If you’d like to serve this for leftovers tomorrow or don’t plan to serve this until later, you are ready to go. You can add the Catalina salad dressing later (or let diners add their own dressing of their choice) to prevent soggy Fritos!
If you’re ready to serve now, go ahead and add the Catalina dressing:
Give it all a good toss:
I like to serve taco salad with another serving of Fritos for some extra crunch!
Don’t want a Catalina Taco Salad? Substitute this…or this!
I love the tangy flavor of Catalina dressing–and it’s certainly the old-fashioned way to make this Texas favorite.
But if you’re looking for something with a little more bite, substitute your favorite salsa!
I love this salad with picante sauce for some extra kick.
Another, more frugal idea? Instead of draining and rinsing the Ranch Style Beans, pour the beans, juice and all, into the salad for a flavorful dressing!
Texas Taco Salad Recipe
This Texas favorite is a standby by get togethers and easy summer meals!
Ingredients
- 1 head of iceberg lettuce, shredded
- 2 cups Fritos
- 8-10 small cherry tomatoes
- 2 cups shredded cheese
- 1 can Ranch Style Beans, rinsed and drained
- 1 pound hamburger meat
- 1 packet taco seasoning
- 1 cup Catalina salad dressing
- 3/4 cup water
- 2 tablespoons vegetable oil
Instructions
- Cook hamburger meat in oil.
- When meat is browned, drain oil.
- Add contents of taco seasoning packet mixed completely in water. Bring to boil then simmer for 6-8 minutes.
- Combine all ingredients in large bowl, mix completely.
- Serve with additional Fritos.