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Taco Salad

Taco Salad

A flavorful salad full of fresh ingredients and sustenance!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine Mexican
Servings 6
Calories 470 kcal


For the Western Dressing:

  • 2/3 cup All Natural or Organic Ketchup
  • 1/3 cup Canola Oil
  • 1/3 cup Granulated Sugar
  • 1 tbsp Distilled White Vinegar
  • 2 tsps Worcestershire Sauce
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Paprika

For the Salad:

  • 1 pound Ground Beef
  • 1 head Romaine Lettuce chopped
  • 1 Roma Tomato diced
  • 1/2 Large Red Onion diced
  • 1 9oz Can of Frito Bean Dip
  • 1 15.5oz Can of Dark Red Kidney Beans drained
  • 1 bag Fritos
  • 1 cup Shredded Cheddar Cheese


For the Western Dressing:

  • Whisk together until smooth: 2/3 cup Ketchup, 1/3 cup Canola Oil, 1/3 cup Granulated Sugar, 1 tbsp White Vinegar, 2 tsps Worcestershire Sauce, 1/2 tsp Kosher Salt, 1/4 tsp Onion Powder, 1/4 tsp Garlic Powder, and 1/4 tsp Paprika.

For the salad:

  • Cook the ground beef in a skillet till is it fully cooked and no longer pink. Add the 9oz can of Frito Bean Dip to the beef, stirring to fully coat the beef in the beans.
  • Lower the heat to Low and allow beef to simmer just for 2 minutes.
  • While beef is cooking, in a small bowl add the drained 15.5oz can of Kidney Beans and the Western dressing together.
  • To assemble the salad it is easiest to layer the ingredients in this order: Lettuce, Kidney Beans (in the Western Dressing), Ground Beef Mixture, Red Onion, Tomato, Cheddar Cheese, and then crumbled Fritos to top it off.
  • The quantities of each ingredient is up to your preference and enjoy!
Keyword ground beef, salad, taco salad
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