Reviewed: Sep. 9, 2009

I love this recipe! I love that you can add your favorites like olives, onions, tomatoes, etc... and it still tastes great.

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Laura

Home Town: Austin, Texas, USA

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Reviewed: Aug. 17, 2009

Very tasty and filling. I did use reduced fat cheese and light dressing to cut the fat and calories. Also, I served the crushed chips on the side, so the leftovers wouldn't be soggy.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jul. 19, 2009

This salad is quick to put together, contains a dose of protein, and has great texture with the corn chips. I will definitely make it again!

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stfwong

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Reviewed: Jun. 20, 2009

I've been looking for a long lost Tex-Mex recipe that I used many years ago. This is so similar except that my recipe used red & green peppers and red onions but no lettuce. Also, kidney (chili beans instead of pinto or black beans. Thanks for jogging my memory. Just a note -- if you omit the lettuce and replace with the above ingredients, the salad can be made up to a day ahead of time - then just add the corn chips before serving. VERY yummy!

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Dorothy

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Reviewed: Feb. 25, 2009

Very spicy, great taste - wonderful side dish to Mexican lasagna or enchiladas. I used spicy ranch and crushed up spicy doritos and blue corn chips on top for a little color. Great presentation and my guests all raved over it.

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peeahall

Cooking Level: Intermediate

Home Town: Northport, Alabama, USA

Living In: Elizabethtown, Kentucky, USA

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Reviewed: Jan. 25, 2009

The site left out something important in this recipe...use SPICY Fritos and crumble them into your bowl and toss with the dressing.

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GRAMMA GORGEOUS

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

Just made this for Christmas, but it wasn't a big hit. It was very easy to make, and it was good, although not in my taste so much. I didn't get too many opinions on this dish so I'm assuming the family wasn't terribly impressed with it.

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Jessica

Home Town: Bend, Oregon, USA

Living In: Redmond, Oregon, USA

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Reviewed: Nov. 8, 2008

Offered this for a business meeting dinner. It was devoured. Great recipe.

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prook

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

Great salad with a few additions. To zip it up a bit, I mixed the catalina with equal parts sour cream, a heaping teaspoon of taco seasoning and thinned it with lime. To the salad I added red onion (1/2 cup) and cilantro (a good handful). There was nary a leaf of romaine left in the bowl!

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Sarah

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

This recipe was great! Easy too and I received the complements. Fat Free dressing and low fat cheese made for a healthier option. The beans don't make the salad soggy like a traditional "taco salad"

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Theresa

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Reviewed: Jul. 3, 2008

This is one of my favorite "I don't have time to cook" meals. It is so easy to throw together espcially on those busy weekdays. We use ranch beans and what ever lettuce I have on hand.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Jun. 10, 2008

Good stuff - overall very popular at my birthday party. It's a nice side to serving tacos. I also stuck to ranch since that's a dressing I know we love.

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Leah

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Reviewed: Jan. 4, 2008

I made this recipe when having friends over for dinner for chicken enchiladas. It was fabulous! It makes a lot!

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Marti

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Reviewed: Aug. 28, 2007

LOVE this recipe! I make it often when I go to potlucks and everyone usually raves. I do add Doritos (spicy) rather than tortilla chips! Some prefer the Doritos soggy (add before hand) while others prefer them nice and crunchy- add just before serving!

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THIRTEEN11LINNA

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Reviewed: Aug. 15, 2007

Yummy! Great for those meatless days. The catalina dressing is what makes it different than anything you've had before. I used chili beans instead of pinto, corn to replace black beans, tortilla chips to replace corn and 1 head of iceberg lettuce. Really not as different as original but suits us. Thanks.

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gramcayo

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Reviewed: Aug. 8, 2007

This is really good. I thought it would be a little boring reading the ingredients, but it turned out really nicely. I used ranch style beans instead of regular pintos. Thanks for sharing this Taseia, this made a quick and easy lunch. I have plenty of leftovers for tomorrow as well.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 7, 2007

Great salad! Used head iceburg lettuce- 2 cup cheddar cheese- pinto beans drained- 2 tomatoes- catalina dressing and Crush the Fritos corn chips! We have been eating this for years and kids love it. Its hard to eat if you don't crush the chips.

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kehn

Cooking Level: Expert

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Reviewed: May 4, 2007

This salad turned out really good. I used the jalapeno ranch dressing (I found it in the refrigerated section with the lettuce) and it was really good with it. I also left out half of the pinto beans and put in a little extra lettuce to give it more of a "salad" vibe. Since other reviewers commented on the chips becoming soggy, I just sprinkled them onto the individual servings to avoid messing up the leftovers. Everyone loved it, it went well with a Mexican-themed meal, and is definitely a keeper.

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sarahsbleucheese

Cooking Level: Expert

Home Town: Covington, Louisiana, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: May 3, 2007

J Coley

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JColey

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA

Living In: Northville, Michigan, USA

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Reviewed: Mar. 3, 2007

This salad was excellent, it went well with my Mexican Chicken Recipe. I made a couple of changes, I used pre-shredded Mexican Cheese with taco seasonings added. I added one other detail to other people's suggestion of Ranch dressing in the place of Catlina dressing. I used a Spicy Ranch versus regular Ranch. This is a keeper!

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Spicy Mexican Salad

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