This tasty layered taco salad recipe is one the whole family will love! With Fritos, beans, avocado, and more, it’s perfect for Taco Tuesday!

Fritos Taco Salad

Salad trifles are some of the easiest and tastiest dishes to make for a party when you’re looking to make something on a budget. This Taco Salad recipe is one of those Mexican recipes that is not only delicious and easy, but it’s full of crunchy Fritos!

Everyone loves a regular taco salad, but this healthy salad recipe takes it to the next level. This standout comes together quickly and will be the hit of family gatherings and potlucks because it is so colorful and attractive. It also makes for a great weeknight meal!

Served in a trifle bowl, this will take family taco night to the next level. Pair this layered salad with some tangy Catalina dressing, french dressing, or any of your own dressing that you keep on hand.

This easy Taco Salad with Fritos recipe is vegetarian, gluten-free, egg-free, and nut-free. If you’re making it as an easy dinner for the family and people aren’t into a salad, throw some taco shells on the dinner table and let them make tacos!

You can serve this easy recipe as either a main dish or a side dish, but be sure to serve it! It is a fun twist on a classic and it makes for a great meal!

Recipe Notes:

If you don’t have a trifle dish, try layering your ingredients in a large bowl or a casserole dish. Aim for a glass bowl or container so that you can see each layer. That’s part of the fun!
You can use shredded cheddar cheese or pepper jack cheese instead of Mexican cheese.
If you don’t have or like pinto beans, substitute chili beans or kidney beans instead.
Serve this with a side of sour cream, more guacamole, or salsa.

How To Make Layered Taco Salad Recipe With Fritos

Layered Taco Salad Recipe With Fritos Ingredients:

Salad Ingredients

1 Fritos original corn chips bag 10.5 oz
6 cups romaine lettuce, washed and chopped
2 1/2 cups Mexican blend shredded cheese
1 tomato, diced
1/2 cup red onion, diced
16 oz can pinto beans, rinsed and drained
1/2 cup black olives, sliced
1 cup salsa
1 can southwest corn 15.25 oz

Guacamole Ingredients

2 ripe avocados
1/2 cup plain Greek yogurt
2 tablespoons lime juice
2 tablespoons tomatoes, diced
2 tablespoons red onions, diced
1/4-1/2 teaspoon salt (to taste)

Supplies Needed:

Large trifle bowl
Small or medium bowl
Potato masher or metal fork
Wooden spoon or kitchen spoon

Directions:

Step 1: Slice your avocados in half and remove the pits and skins. In a small bowl, mash your avocados with a potato masher.

Step 2: Stir in your Greek yogurt, tomatoes, red onions, lime juice, and salt to create the guacamole avocado mixture. Set it aside.

Step 3: Using clean hands, crush half your bag of Fritos chips and place them into the bottom of your trifle dish.

Step 4: Layer the fresh lettuce on top of your Fritos. You’ll be using half of the lettuce, so only about 3 cups at this time. Top your lettuce with the pinto beans.

Step 5: Spread your sweet corn out evenly on top of that. Pour your salsa on top of your corn.

Step 6: Add 2 cups of your shredded cheese on top of your salsa.

Step 7: Carefully spread your fresh guacamole on top of your cheese, leveling it into an even layer.

Step 8: Crush the other half of your crunchy corn chips and spread them on top of your guacamole.

Step 9: Add the rest of the lettuce on top of the chips.

Step 10: Place 1/2 cup of your shredded cheese on the center of your lettuce.

Step 11: Add a ring of fresh tomatoes, a ring of red onions, and a ring of black olives.

Serve with more Fritos chips (or tortilla chips if you’ve now run out of them) and you’re good to go!

How To Store Leftover Layered Taco Salad Recipe With Fritos

Store any leftovers in the trifle bowl with plastic wrap or in an airtight container in the refrigerator for up to 3 days.

Can I Use Different Ingredients In This Easy Taco Salad Recipe?

Yes! If you would prefer to use black beans or refried beans instead of or in addition to the pinto beans, do it! If you want to add some green chiles, green onions, or red bell pepper or use iceberg lettuce instead of romaine, that’s completely fine. Make this recipe your own.

Can I Add Meat To This Frito Taco Salad?

Yes! My Frito salad is a vegetarian option, but you can absolutely turn this into a chicken, ground turkey, or ground beef taco salad.

Just brown ground beef or ground turkey or cook chicken in a large skillet with some taco seasoning mix and place the taco meat on top of one of the layers of lettuce.

Are You Looking For More Fun Trifle Recipes? Here Are Some Of My Favorites:

Also, be sure to try my Dorito Taco Salad! Plus, these ideas for what to serve with taco salad will show you some great pairings.

KitchenAid Gourmet Stainless Steel Wire Masher, 10.24-Inch, Black Anchor Hocking Presence Trifle Footed Dessert Bowl, Crystal clear glass –DOLOPL Fall Buffalo Check Placemats Orange and White Buffalo Plaid Placemat Set of 6 Easy to Clean Wipeable Table Mats Farmhouse Placemats for Kitchen Dining Patio Table Anchor Hocking Presence Party Bowl with White Plastic Lid, Set of 1 OXO Good Grips 3- Piece Mixing Bowl Set AmazonCommercial Mixing Bowls, 3 Piece Set, Lids Not Included

Yield: Approximately 10 servings

Taco Salad With Fritos

Name: Taco Salad With Fritos
Prep time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 Fritos original corn chips bag 10.5 oz; 6 cups romaine lettuce, washed and chopped; 2 1/2 cups Mexican blend shredded cheese; 1 tomato, diced; 1/2 cup red onion, diced; 16 oz can pinto beans, rinsed and drained; 1/2 cup black olives, sliced; 1 cup salsa; 1 can southwest corn 15.25 oz; 2 ripe avocados; 1/2 cup plain Greek yogurt; 2 Tbsp lime juice; 2 Tbsp tomatoes, diced; 2 Tbsp red onions, diced; 1/4-1/2 tsp salt (to taste)

This layered taco salad recipe is perfect for any potluck or family dinner! With Fritos, beans, guacamole and more, it is a fun twist on a classic!

Prep Time 25 minutes

Total Time 25 minutes

Ingredients

1 Fritos original corn chips bag 10.5 oz
6 cups romaine lettuce, washed and chopped
2 1/2 cups Mexican blend shredded cheese
1 tomato, diced
1/2 cup red onion, diced
16 oz can pinto beans, rinsed and drained
1/2 cup black olives, sliced
1 cup salsa
1 can southwest corn 15.25 oz

Guacamole Ingredients:

2 ripe avocados
1/2 cup plain Greek yogurt
2 Tbsp lime juice
2 Tbsp tomatoes, diced
2 Tbsp red onions, diced
1/4-1/2 tsp salt (to taste)

Instructions

Slice your avocados in half and remove the pits and skins. In a bowl, mash your avocados with a potato masher.
Stir in your Greek yogurt, tomatoes, red onions, lime juice, and salt, and set the guacamole aside.
Using clean hands, crush half your bag of Fritos chips and place them into the bottom on your trifle dish.
Spread 3 cups of your romaine lettuce on top of your Frito chips layer. Top your lettuce with the pinto beans.
Spread your corn out evenly on top of that. Pour your salsa on top of your corn.
Add 2 cups of your shredded cheese on top of your salsa.
Carefully spread your fresh guacamole on top of your cheese.
Crush the other half of your Frito chips on top of your guacamole. Add your remaining 3 cups of romaine lettuce on top of that.
Place 1/2 cup of your shredded cheese on the center of your lettuce. Add tomatoes, red onions, and black olives. Serve with more Fritos chips and you're good to go!