Bring bold Tex-Mex flavors to your table in no time with this easy dinner salad. Savory ground beef is cooked with classic taco seasoning and layered over crisp lettuce, crunchy Fritos corn chips, and a mix of kidney beans, tomatoes, red onion, and cheddar cheese. Catalina dressing adds a tangy finish, while tossing everything together ensures every bite is packed with zesty, crunchy, and fresh flavors. Ready in minutes, this hearty meal is perfect for busy weeknights or casual gatherings.
This Quick Tex-Mex Dinner Salad has saved my weeknight dinners more times than I can count. With bold flavors, satisfying crunch, and no oven required, it is my answer for busy evenings when everyone is hungry and the fridge feels almost empty. Each bite is layered with everything I crave in Tex-Mex–tacos, cheesy chips, and plenty of fresh toppings.
The first time I served this to my family on a hectic Monday, everyone dove in fork-first before I even set down napkins. Now it’s a regular request for movie nights and summer suppers.
Ingredients
- Ground beef: Brings savory richness and heartiness. Look for fresh or thawed beef with good marbling for more flavor
- Taco seasoning: Transforms the beef with spicy notes. Use a packet or try your favorite homemade blend for deeper taste
- Shredded lettuce: Adds essential crunch and freshness. Crisp iceberg or romaine hold up best to tossing
- Cherry tomatoes: Offer juicy sweetness and color. Look for tomatoes that are firm but ripe for extra brightness
- Red onion: Gives sharpness and bite. Choose onions with bright purple skins and no soft spots
- Kidney beans: Add protein and creamy texture. Rinse canned beans thoroughly to remove excess salt and starch
- Fritos corn chips: Provide irresistible crunch and a signature toasty flavor. Freshness matters so choose a recently opened bag
- Shredded cheddar cheese: Melts slightly for indulgence. A sharp cheddar will give the fullest flavor
- Catalina dressing: Brings tangy sweetness to tie it all together. Choose a creamy, high-quality version if possible for best coating
Step-by-Step Instructions
Cook The Beef:
Brown ground beef in a skillet over medium heat. Break it apart with a spoon so you have bite-sized crumbles. Cook until no longer pink then sprinkle the taco seasoning over. Add water according to the packet directions and let simmer until thickened and fragrant. Allow the beef to cool slightly so it does not wilt the lettuce when added. This is key for the perfect salad texture
Layer The Base:
Arrange your shredded lettuce smoothly in a large serving bowl. Spread it right to the edges so every serving will have crunch at the bottom
Add The Crunch And Beans:
Scatter a generous layer of Fritos across the lettuce followed by drained kidney beans. Make sure the chips do not get buried or they will lose their crunch
Add Vegetables And Cheese:
Top with cherry tomatoes and diced red onion for color and fresh bite. Sprinkle the shredded cheddar cheese all over so it gently softens against the vegetables
Add The Beef:
Spoon the still-warm seasoned beef evenly over the cheese and veggies. The warmth helps blend the flavors together without making anything soggy
Dress And Toss:
Drizzle Catalina dressing generously. Use salad tongs to toss gently so that every bite grabs a little bit of everything without crushing the chips
Serve Right Away:
Transfer portions immediately before the chips soften for maximum texture and freshness
My favorite ingredient by far is the Fritos because as a kid they felt like a special treat when paired with anything savory and cheesy. Tossing the salad together at the table makes it interactive and gets everyone excited for dinner.
Storage Tips
Store leftovers in an airtight container but know that the chips will soften over time. To keep the salad crisp assemble all the ingredients except the chips and dressing then add those just before serving. Prepped salad without chips and dressing will hold up well in the fridge for up to two days
Ingredient Substitutions
You can swap ground turkey or cooked chicken for the beef. Black beans or pinto beans work in place of kidney beans. Romaine or a crunchy bagged salad mix can stand in for iceberg. Try ranch or a vinaigrette instead of Catalina if you want a less sweet dressing. Even Doritos or tortilla strips add their own spin to the salad’s crunch
Serving Suggestions
This salad makes a fantastic main dish on its own or you can serve it as a colorful side at barbecues and gatherings. Pair it with a side of guacamole and salsa for extra fun or turn leftovers into taco-stuffed wraps the next day. For a hearty meal add a scoop of rice underneath or fresh avocado on top