Mini Fritos Taco Salads layered in mason jars sitting on a wood platter on a tabletop
Mini Fritos Taco Salads
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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.

Course: Main Course
Cuisine: American
Servings: 8
Author: Kim Beaulieu
  • 1 pound ground beef
  • 1 package taco seasoning
  • 1/2 cup water
  • Toppings:
  • Tomatoes diced
  • Lettuce shredded
  • Salsa store bought or homemade
  • Mexican Cheese or Cheddar Cheese shredded
  • Sour Cream if desired
  • FRITOS whole or crushed
  • Cilantro if desired
  • Optional if serving cold:
  • 1 cup Italian dressing
  1. Cook the ground beef over medium heat until the juices run clear, making sure to break up the meat as you cook it. Brown slightly.
  2. 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.
  3. Chop up all your other additions and set them aside.
  4. Start stacking your jars, remembering to put the wet ingredients at the bottom and the dryer ingredients at the top.
  5. Garnish with cilantro if desired. Don't garnish until serving or it will overwhelm your salad.
  6. Optional if serving cold:
  7. If you plan to make these ahead of time and serve them cold you need to make one small adjustment. Add Italian dressing to each jar (do NOT add Fritos until just before serving so they stay fresh and crisp!), place the top on, and shake it like crazy. Pop in the fridge and allow it to work it's magic.
  8. Add FRITOS and cilantro just before serving.
  9. Serve with a big old Frito-Lay loving smile!