Need a quick and easy dinner idea? The Catalina Taco Salad has been one of my go to and favorite meals. It is fresh, crisp and tangy. This salad reminds me of my childhood and I love that I am able to share it with you and your family. The Catalina Taco Salad has NO MEAT and has a GLUTEN FREE option! Isn’t that great?! If you have a gluten allergy substitute the Ranch Style Beans for regular pinto beans. The Kraft Catalina salad dressing is safe to use. This recipe is so simple you can easily double the ingredients into a larger casserole dish to accommodate more people. Have leftovers? No problem! It holds well in the fridge covered for 24 hours. ENJOY!
Catalina Taco Salad
Servings: 4 Prep/Cook Time: 15 Minutes
1 (12 oz) bag of Fritos(original)
2 cups of Mexican blend cheese(shredded)
1(15 oz) can of Ranch Style Beans(drained)
1 bunch of romaine lettuce(shredded)
1/2 cup finely chopped onion
1/2 cup Kraft Catalina salad dressing
1. Pour Fritos into gallon size Ziploc bag, seal and crush chips. Cover bottom of 8×8 casserole dish with crushed Fritos.
2. Combine salad dressing and drained beans. Mix well. Layer beans on the chips in dish.
3. Shred romaine lettuce and dice the tomato and onion. Add to dish one at a time starting with lettuce.
4. Top with Mexican blend shredded cheese and serve! (I like to drizzle a little bit of Catalina on top of my salad.)