This is the perfect taco salad recipe! Easy to make and such a crowd pleaser. Recipe can easily be doubled to feed a crowd. Add the Frito chips and creamy french dressing right before serving.
115 ounce canpinto or kidney beans, drained and rinsed
3large tomatoes, chopped
1avocado, diced
1cupshredded cheddar cheese
½cupdiced red onion
6 ounces green taco sauce(like La Victoria)
2cupsFrito chips
French or Catalina dressing for serving
sour cream and cilantro (optional)
Instructions
In a pan over medium heat, cook the ground beef until cooked through and no longer pink, using a spoon to break up. Stir in taco seasoning. Set aside to cool.
In a large bowl, layer the lettuce, beans, tomatoes, avocado, cheddar cheese, red onion, and top with cooled ground beef mixture. Pour on green taco sauce and toss to coat.
Before serving, top with crushed Frito chips. Serve with your favorite French or Catalina dressing. Garnish with sour cream and cilantro if desired.
Notes
Frito Taco Salad will keep better if no dressing or chips are added until served.