Aunt Agnes’ Mexican Salad – Guest Kitchens
This delicious, 30-minute Mexican Salad recipe comes from Lora Roberts, a dear Southern Plate Family member I met on my book tour. It uses simple ingredients like savory ground beef, crisp lettuce, crunchy Doritos, and sweet Catalina dressing to create pure comfort in a bowl. Enjoy this taste of an East Tennessee family tradition!
A Quick Look At The Recipe
- Recipe Name: Aunt Agnes’ Mexican Salad
- Ready In: 30 minutes
- Serves: 4
- Calories: 141 cal
- Main Ingredients: 1 lb ground beef, 1 c. shredded cheese, 1 can pinto beans, 1 large onion, 1 bottle Catalina dressing, 1 or 2 tomatoes, 1 head of lettuce, 1 bag Doritos
- Why You'll Love It: Aunt Agnes has always brought this recipe to the family reunion and it is always one of the first things gone.
The Salad That Brings People Together
For years, Lora’s Aunt Agnes brought this Mexican salad to every family reunion, and it was always the first dish to disappear.
The recipe has a very touching story behind it. When Aunt Agnes’ daughter Linda was in the hospital with cancer, a kind nurse brought this salad to the family. It was such a comfort during a difficult time that Aunt Agnes asked for the recipe. Lora continues to make the salad to honor both Linda and Aunt Agnes, carrying on a tradition born from loss and love.
The salad itself is a wonderful mix of textures and flavors: savory, sweet, and crunchy all in one bite. It’s also incredibly easy to customize. If you’ve tried my Mexican taco pasta skillet, you’ll know how much I love versatile, Mexican-inspired dishes!
Thank you for your hospitality, Lora, and thank you for sharing this recipe and heartwarming story with us today!
Ingredients
- Gound beef
- Shredded cheese
- Pinto beans
- Onion
- Catalina dressing
- Tomatoes
- Head of lettuce (or 1 bag salad mix)
- Doritos (nacho cheese flavor)
Variations on this Mexican Salad
Feel free to swap the ground beef for shredded chicken, ground turkey, or even black beans for a vegetarian twist. You could also add a can of corn, some sliced bell peppers, or sprinkle in some jalapeños for a spicy kick. No matter how you make it, it’s a dish that brings people together!
1. Cook the Beef
First things first, brown your ground beef in a skillet over medium-high heat, making sure to stir it constantly so it cooks evenly.
Once it’s all browned, drain off the grease and set the beef aside to cool down a bit.
2. Mix the Good Stuff
In a large bowl, combine your cooled ground beef with the shredded cheese, pinto beans, onion, and Catalina dressing. Give it a good stir until everything is nicely mixed together.
Once it’s all combined, pop it in the refrigerator to chill.
Make it ahead: You can prepare the beef mixture (Step 2) a day in advance. Just keep it covered in the refrigerator and add the fresh ingredients right before serving to keep everything crisp.
3. Add the Fresh Ingredients
Just before you’re ready to serve, it’s time to add the fresh components.
Gently fold in the chopped tomatoes, lettuce, and the crushed Doritos. You want to do this right at the end, so everything stays crisp and fresh.
Serve and enjoy!
What to Serve with Mexican Salad
This salad is hearty enough to be a meal by itself, but a slice of warm Mexican cornbread on the side never hurt nobody! You can also serve it alongside my grilled chicken (no grill needed!) or cilantro lime chicken tacos for an ultra-satisfying meal.
How to Store Mexican Salad
To store leftover Mexican salad, keep the beef mixture and the fresh ingredients in separate airtight containers in the fridge. This will stop the lettuce and chips from getting soggy. When you’re ready for seconds, just mix everything together again!
Ingredients
- 1 lb ground beef
- 1 c. shredded cheese
- 1 can pinto beans
- 1 large onion chopped
- 1 bottle Catalina dressing
- 1 or 2 tomatoes chopped
- 1 head of lettuce chopped (or 1 bag salad mix)
- 1 bag Doritos Nacho cheese flavor, crumbled
Instructions
- Brown ground beef, stirring constantly. Drain and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate. Before serving, add tomatoes, lettuce and Doritos.
Taco Salad…being a kid in the 1970’s, my mother would make this frequently during the summer. Always with kidney beans and 1000 Island dressing. Everything was dumped and tossed together, with nary a leftover. Total comfort food for me….
What size bottle of dressing do u use?? I can’t wait to try this recipe!!
I love this recipe. I got my version of it from a cousin-in-law on one side and now take it every year to the other side’s family reunion. I add black beans (1 can, rinsed and drained) and a bag of corn (thawed over night). My second counsins love it and always want what is leftover since it doesn’t save well. I’ll be making “taco salad” for them next month.
Yummy, can I tag along??
Love the picture of your Uncle Charles and Aunt Agnes really add’s nostalgia, real family pictures looks great on the website.
My family has made this recipe for years. We call it “Mexican Chef Salad” . . . it was always my little sister Mary’s request as her birthday dinner. The only difference is we use thousand island dressing and add chopped avocado! It is a traditional light summer dinner in our family . . . always served with warm pull-a-part bread! Yummy!
Here in Michigan my family call this “Taco Salad” — my side of the family has always used Ranch dressing with salsa and my in-laws always use the Catalina dressing with either Cool Ranch or Nacho Cheese Doritos. We also make the meat with taco seasoning! I love this salad!!!
We also live in Texas and use a head of lettuce, chili flavored Fritos, ranch style beans, and crumbled bacon instead ground beef. We also use .Catalina Dressing but the Russian Dressing sounds good too. Think I’ll try that next time. Thanks for the tip, Shelley.