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Salad Frito Cowboy Cabbage with shredded cabbage, ground beef, tomatoes, cheese, and crunchy Fritos, tossed in a zesty dressing and served in a large bowl.

Cowboy Cabbage – Hearty, Smoky & Easy One-Pan Dinner Recipe

This Salad Frito Cowboy Cabbage is a bold, crunchy twist on classic cowboy flavors! Shredded cabbage, seasoned ground beef, tomatoes, cheese, and crunchy Fritos come together in a zesty, satisfying salad that’s perfect for potlucks, picnics, or weeknight dinners. It’s easy to make, full of texture, and packed with flavor. Serve chilled or at room temperature for a crowd-pleasing dish with a Tex-Mex kick!
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Prep Time 20 minutes
Total Time 50 minutes
Course Main Course (with protein), Side Dish
Cuisine American Southwest, Tex Mex
Servings 8
Calories 250 kcal

Equipment

  • Large mixing bowl
  • Small bowl (for dressing)
  • Whisk or spoon
  • Cutting board and knife
  • Measuring Cups and Spoons

Ingredients
  

Base Salad:

  • 1 small green cabbage, finely shredded
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn, drained
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ¼ cup chopped cilantro
  • 2 cups Fritos (regular or chili cheese)

Dressing:

  • ½ cup sour cream or Greek yogurt
  • ¼ cup mayonnaise
  • 1–2 chipotle peppers in adobo, minced
  • Juice of 1 lime
  • 1 tsp cumin
  • 1 tsp taco seasoning
  • Salt to taste

Instructions
 

  • Prep Veggies: Shred cabbage and chop all vegetables. Drain beans and corn thoroughly.
  • Make Dressing: In a small bowl, whisk together sour cream, mayo, chipotle, lime juice, cumin, taco seasoning, and salt. Adjust heat and tang to taste.
  • Combine: In a large bowl, mix cabbage, beans, corn, peppers, onion, and cilantro. Pour dressing over and toss until evenly coated.
  • Add Crunch: Just before serving, fold in Fritos or serve them on the side for guests to sprinkle.
  • Optional Chill: Refrigerate for 30 minutes to let flavors meld.
  • Serve: Garnish with extra cilantro or lime wedges if desired.

Notes

  • Make it vegan: Use vegan mayo and dairy-free sour cream.
  • Add protein: Top with grilled chicken, pulled pork, or tofu for a full meal.
  • Storage: Keep salad and Fritos separate in airtight containers. Salad lasts 2–3 days in the fridge.
  • Leftovers: Use as taco filling, wrap stuffing, or mix into a dip with extra sour cream.
  • Flavor twist: Try BBQ-flavored chips or add pickled jalapeños for extra zing.
Keyword Cowboy Cabbage, Frito Salad, potluck salad, Southwest Salad, Tex-Mex Slaw, TikTok Salad