Go Back
BBQ Fritos Chili Cheese Salad

BBQ Fritos Chili Cheese Salad

A hearty and flavorful twist on a taco salad, featuring BBQ-seasoned ground meat, crisp lettuce, vibrant vegetables, sharp cheddar cheese, and crunchy Fritos corn chips, all drizzled with a tangy ranch dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chili Meat
  • 1.5 lbs ground beef (80/20 recommended)
  • 1 medium onion finely chopped
  • 1 packet chili seasoning mix
  • 1/4 cup water
  • 2 tbsp BBQ sauce Your favorite style
For the Salad Assembly
  • 1 head iceberg lettuce shredded
  • 1 cup cherry tomatoes halved
  • 1 cup shredded cheddar cheese Sharp preferred
  • 1 cup Fritos Original Corn Chips lightly crushed
  • 1/2 cup ranch dressing
  • 1/4 cup black olives sliced

Method
 

Instructions
  1. Prepare the Chili Meat: In a large skillet over medium heat, brown the ground beef and chopped onion until the meat is fully cooked and the onion is softened. Drain off any excess grease.
  2. Season the Meat: Stir the chili seasoning mix, water, and BBQ sauce into the ground beef mixture. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken and the flavors to meld. Set aside and keep warm.
  3. Assemble the Base: In a large bowl or serving platter, spread the shredded iceberg lettuce evenly to form the base of the salad.
  4. Layer Ingredients: Spoon the warm BBQ Fritos chili evenly over the lettuce base. Follow this with layers of halved cherry tomatoes and sliced black olives.
  5. Garnish and Serve: Sprinkle the shredded cheddar cheese generously over the top layer. Drizzle liberally with ranch dressing just before serving.
  6. Final Touch: Just before everyone digs in (to prevent sogginess), sprinkle the lightly crushed Fritos corn chips over the entire salad for maximum crunch.

Notes

For a healthier option, use lean ground turkey. For extra tang, add a tablespoon of apple cider vinegar to the chili mixture. The key to this salad is adding the Fritos right before serving.