Mexican Salad
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A classic retro-style Mexican salad featuring seasoned ground beef, kidney beans, fresh vegetables, and crunchy Fritos. Tossed in a creamy taco-mayo dressing, it is a crowd-pleasing favorite perfect for potlucks.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 6-8 servings |
🔪 Key Equipment
- Skillet
- Colander
- Large salad bowl
- Can opener
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb. | Ground Round | or ground beef |
| 1 (15 oz.) can | Kidney Beans | drained |
| 1 head | Lettuce | sliced |
| 4 | Tomatoes | diced |
| 1 | Onion | chopped |
| 4 oz. | Cheddar Cheese | grated |
| 8 oz. | Mayonnaise | or French dressing |
| 2 (4 oz.) cans | Taco Sauce | None |
| 1 large | Avocado | sliced, reserving a few slices for garnish |
| 1 bag | Fritos | or corn chips |
Instructions
Step 1: Cook the Beef and Beans
- In a skillet over medium-high heat, sauté the 1 lb. ground round until fully browned and no longer pink.
- Drain the 1 (15 oz.) can kidney beans and add them to the skillet with the beef.
- Pour in the 2 (4 oz.) cans taco sauce and simmer for 10 minutes until the mixture is hot, bubbling, and slightly thickened.
Step 2: Assemble and Serve
- In a large salad bowl, combine the 1 head sliced lettuce, 4 diced tomatoes, 1 chopped onion, 4 oz. grated cheddar cheese, 8 oz. mayonnaise, and the 1 large sliced avocado (remembering to reserve a few slices for garnish).
- Add the warm beef and bean mixture to the bowl and toss all ingredients together until evenly mixed and coated.
- Just before serving, gently fold in the Fritos to maintain their crunch, and garnish the top with the reserved avocado slices and a few extra Fritos.
💡 Make-Ahead & Storage: The beef and bean mixture can be prepared ahead of time and stored in the refrigerator. Assemble the fresh ingredients and toss with the Fritos immediately before serving to prevent the chips from getting soggy.
Original Recipe Scan
