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Fritos Chili Cheese Salad

Fritos chili cheese salad is a bold, crunchy salad where Fritos corn chips stay crackly by adding them at the very end. Tossed with a chili-ranch dressing, shredded cheddar, and diced tomatoes, it’s a walking-taco-style potluck salad that serves right away for maximum crunch.
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Prep Time 15 minutes
Cook Time 5 minutes
chill 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Fritos corn chips
  • 1 bag (9.25 oz) Fritos corn chips Add just before serving to keep chips crunchy.
romaine lettuce
  • 1 romaine lettuce Chop for easy tossing.
chili without beans
  • 1 can (15 oz) chili without beans Warm until heated through.
shredded cheddar cheese
  • 1.5 cups shredded cheddar cheese Scatter generously over the chili.
cherry tomatoes
  • 1 cup cherry tomatoes Halve for even bites.
red onion
  • 0.5 red onion Finely dice for mild crunch.
mayonnaise
  • 0.5 cup mayonnaise
milk
  • 2 tablespoons milk
ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
sour cream
  • 0.25 cup sour cream
hot sauce or salsa
  • 2 tablespoons hot sauce or salsa Use to taste; add for spice and tang.
green onions
  • 1 green onions Slice for garnish.

Equipment

  • 1 small saucepan

Method
 

Make chili-ranch dressing
  1. Whisk together mayonnaise, milk, ranch seasoning mix, sour cream, and hot sauce or salsa in a bowl until smooth. The mixture should look uniform with no dry pockets.
  2. Refrigerate the dressing for about 20 minutes to thicken slightly. Cover it so the top doesn’t form a skin.
Warm chili
  1. Warm canned chili in a small saucepan over medium heat until heated through, stirring occasionally, about 5 minutes. Keep it hot so it spreads over the salad.
Build the salad
  1. Combine chopped romaine lettuce, cherry tomatoes, and diced red onion in a large serving bowl. Toss gently so the colors are evenly distributed.
  2. Drizzle the chili-ranch dressing over the salad and toss to coat lightly. Stop when everything looks lightly slicked rather than soaked.
  3. Spoon the warm chili over the top, keeping it mostly mound-shaped for easier serving. Use a generous amount so it reaches the edges of the bowl.
  4. Scatter shredded cheddar cheese generously over the warm chili. Let it sit so the heat slightly softens the top layer.
Add chips and serve
  1. Add Fritos corn chips just before serving and toss briefly. The bowl should look mixed but you should still see distinct chip pieces throughout.
  2. Garnish with sliced green onions and serve immediately before the chips soften. Finish right at serving time for the crackly crunch you want.

Notes

Pro tip: keep crunch by storing components separately—mix romaine, tomatoes, onion, and dressing, but wait to toss in Fritos corn chips until you’re ready to serve. Refrigerate assembled salad (without chips) up to 2 days; add chips at serving for best texture. Freezing is not recommended. For a lighter option, use light mayonnaise and low-fat sour cream; the dressing will still coat well.