Chili Salad with Fritos, Cheese, and Ranch Dressing

A fun and flavorful twist on a traditional salad. Layers of warm chili, crisp lettuce, crunchy Fritos, sharp cheese, and creamy ranch dressing make for a satisfying and crowd-pleasing dish.

Prep Time

15 minutes

Total Time

35 minutes

Calories

1050

Level

Easy

Yields

4 servings

Cost

£3.39

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Salad

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

1poundGround Beef(Or substitute with ground turkey, chicken, or a plant-based alternative.)

£4.50

1mediumOnion(Chopped)

£0.60

1mediumBell Pepper(Chopped, any color)

£0.70

14.5ouncesCanned Diced Tomatoes(Undrained)

£0.60

15ouncesCanned Kidney Beans(Drained and rinsed)

£0.55

2tablespoonsChili Powder

£0.20

1teaspoonCumin

£0.10

1teaspoonGarlic Powder

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

6cupsShredded Lettuce(Iceberg or Romaine)

£1.20

4cupsFritos Corn Chips(Crushed)

£1.50

2cupsShredded Cheddar Cheese(Or your favorite cheese)

£2.50

1cupRanch Dressing(Or your favorite dressing)

£1.00

Total Cost

£13.55

£3.39 per serving

The Method

1
In a large skillet or pot, brown the ground beef over medium-high heat. Drain off any excess grease.
2
Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
3
Stir in the diced tomatoes (undrained), kidney beans (drained and rinsed), chili powder, cumin, garlic powder, salt, and pepper.
4
Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
5
To assemble the salad, layer the ingredients in a large serving bowl or individual bowls in the following order: lettuce, chili, Fritos, cheese, and ranch dressing. Repeat layers if desired.
6
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

1050 kcal / 4393 kJ

Carbs

59g

23% of RDA

Fat

67g

96% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

12 g

13% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

Prepare the chili ahead of time and refrigerate until ready to use. Reheat before assembling the salad.

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño to the chili while cooking.

Customize the salad with your favorite toppings, such as sour cream, guacamole, chopped tomatoes, or green onions.

For a vegetarian version, omit the ground beef and add an extra can of beans, or use a plant-based ground beef substitute.

Cooking Equipment

Large Skillet or Pot

Serving Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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