Taco Salad with Fritos
A tasty salad main course dinner salad that is fast and easy to make. Ground turkey, lettuce, corn, tomatoes, beans, and a zesty creamy dressing make this a delicious dinner.
Servings: 6
Equipment
- Skillet
Ingredients
- 1 pound ground turkey
- 4 tablespoons taco seasoning or one packet
- 1/4 cup water
- 1 bag American salad or one head chopped romaine
- 2 ripe avocados
- 2 beefsteak tomatoes, chopped
- 2 tablespoons cilantro, diced
- 30 ounces canned kidney beans, drained about 2 cans
- 15 ounce canned corn, drained
- 2 cups shredded cheese blend
- 1 bag Fritos brand corn chips, crushed
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 tablespoon powdered ranch dressing from the packet
- 1 tablespoon taco seasoning
Instructions
- Heat some extra virgin olive oil in a skillet over medium heat. Add the turkey and cook until browned and crumbly. Drain off the oil. Add 1/4 cup water and 4 tablespoons taco seasoning. Combine and heat and cook for about 10 more minutes, then set aside and cool.
- In a small bowl, mix together the salad dressing: mayonnaise, ranch, salsa, sour cream, and taco seasoning. Adjust amounts to your liking.
- Take about 2 cups of Fritos into a plastic bag and mash up to make bite-sized crumbles.
- Chop up salad, adding to a large mixing bowl. Combine with sliced of avocado, cilantro, and tomatoes. Add in drained kidney beans, drained corn and the cooled meat.
- Add salad dressing, toss to coat, and sprinkle the Fritos over the top. Serve immediately.
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