These individual Mini Fritos Taco Salad in Jars are the perfect dish to whip up for potlucks or picnics. They are incredibly easy to make and you can customize them to your own taste.
This post has been sponsored by Frito-Lay. All opinions are my own, as always. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
This recipe goes back to my teenage years. It’s been around that long. I actually learned how to make a different version of this in home economics while I was in high school. Let’s not even talk about how long ago that was.
When Frito-Lay asked me to participate in their campaign for summer recipes I knew this Mini FRITOS Taco Salad was a perfect fit. Then I jumped up and down a little. I’m a huge fan of Frito-Lay products.
Of course I acted professionally and did not say things like “I’ve been training for this my whole life” or “It’s like my home planet is calling me home”. That would be a dorky thing to do. We all know I’m above making a fool of myself. Always.
The goal here was to make something perfect for summer entertaining. Something that would be easy for others to whip up at home, or while out whooping it up during holiday weekends. This fits the bill, and then some.
This recipe is super easy to make and very customizable. You can add things that speak to you. Not literally, because that would be weird. You can also subtract things you don’t like.
Although I’m not sure how you could not find this to be anything but perfection. You know, in my humble opinion, and all that jazz.
If you like olives toss those bad boys in there. If you like beans, those can get thrown in there too.
If you like chicken better than ground beef, well, knock yourself out. Add chicken. No biggie. It’s all good in the hood. Or jar. Whatever.
One thing I will highly recommend is if you are making these ahead of time do NOT add the FRITOS until you are ready to serve these cutie-patootie little jars of happiness. If you add the FRITOS too soon they will be soggy.
So wait. Seriously. Trust me on this one thing. You want your FRITOS crisp and perfect. As they should be. Always.
I serve mine hot so this is something I try to make right before we have company. Having said that you can also serve this cold. Many people do.
There’s a slight alteration if you serve this cold. Add a little Italian dressing to it. Shake it all up and it becomes magical.
Many people use Catalina dressing in their versions of FRITOS Salads. I just happen to be more of an Italian dressing kind of gal. No harm, no foul if you’re a Catalina type of person. You do you.
Use whatever works for your own taste buds. You’re the one eating it, so feel free to adjust to your own taste. That’s the beauty of cooking.
This recipe is the perfect way to kick off summer. Frito-Lay products are served at every single summer function we throw at our house. Since as far back as I can remember. They are a staple in our house for entertaining.
If you’re looking for more awesome summer hacks for Memorial Day, or summer entertaining in general, be sure to check out the Frito-Lay Summer Hacks Pinterest Board. You’ll find oodles of inspiration for your next soiree.
In the meantime whip up some Mini FRITOS Taco Salads. I assemble mine in tiny mason jars so everyone gets their own individual jar.
Then you just flip that bad boy upside-down into a bowl, and blammo, you have a delicious meal to dig into. Perfection in tiny little mason jars. Enjoy!
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Mini Fritos Taco Salads
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1/2 cup water
For the Toppings:
- 1 large tomato diced
- 1 head lettuce shredded
- 1/4 cup salsa homemade or store bought
- 1 cup cheddar cheese shredded
- 1/4 cup sour cream if desired
- 1 cup FRITOS whole or crushed
- fresh cilantro if desired
Optional if serving cold:
- 1/2 cup Italian dressing
- Cook the ground beef in a skillet on the stovetop over medium heat until the juices run clear, making sure to break up the meat as you cook it. Brown slightly.
- Add taco seasoning and 1/2 cup water. Cook over medium-low heat until the water dissolves. You don't want too much juice or your taco salad will be a soggy mess.
- Chop up all your other additions and set them aside.
- Start stacking your jars, remembering to put the wet ingredients at the bottom and the dry ingredients at the top.
- Top with full or crushed Fritos.
- Garnish with cilantro if desired. Don't garnish until serving or it will overwhelm your salad.
- Order to layering:1. taco meat2. veggies like lettuce, tomatoes, salsa or anything else you love3. sour cream, if desired4. cheese5. fritos6. cilantro
Optional if serving cold:
- If you plan to make these ahead of time and serve them cold I recommend making one small adjustment. Add a little Italian dressing to each jar over top of the veggies. Then, place the top on, and shake it like crazy. Pop in the fridge and allow it to work it's magic.
- IMPORTANT NOTE: Do NOT add Fritos until just before serving so they stay fresh and crisp!
- Add FRITOS and cilantro just before serving.
- Serve with a big old Frito-Lay loving smile!
Thanks for joining me today. Be sure to check out my FRITOS Pie recipe while you’re here. It’s delightful!
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Hope you enjoy this recipe and poke about my recipe index a bit while you’re here. Happy Cooking.