Dorito Taco Salad
It’s a go-to favorite in my kitchen whenever I want something quick, satisfying, and guaranteed to impress.
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Colander
- Large Salad Bowl
- Chopping Board + Knife
- Measuring Cups
Ingredients
- 1 lb. ground beef
- 1 (1 ounce) packet taco seasoning (or use your favorite homemade blend)
- ¾ cup water (or as directed on your seasoning packet)
- 1 head iceberg lettuce, chopped
- 1 small sweet onion, diced
- 1 (16 oz.) can kidney beans, drained and rinsed
- 1 (15.25 oz.) can corn, drained
- 2 medium tomatoes, seeded and chopped
- 1 ½ cups shredded cheddar cheese
- 3 cups Doritos Nacho Cheese tortilla chips, coarsely crushed
- 8 oz. creamy French salad dressing (or Catalina for a tangy twist)
Instructions
Step-by-Step Instructions
- In a large skillet over medium-high heat, cook 1 pound of ground beef until it's fully browned and no longer pink. This usually takes about 6–8 minutes. Break up the meat with a spoon or spatula as it cooks for even browning.
- Once the meat is cooked, drain any excess fat (if needed), then return the skillet to the heat. Add 1 packet of taco seasoning and ¾ cup water (or as called for on your packet). Stir everything together well.
- Reduce the heat to low and let the mixture simmer for 3–4 minutes, stirring occasionally, until the liquid thickens and clings to the meat. Remove from heat and set aside to cool slightly while you prep the rest of the salad.
Step-by-Step Assembly
- In a large salad bowl, add the chopped iceberg lettuce. I prefer to use a whole head of lettuce, finely chopped for extra crunch and volume.
- Toss in the diced onion, drained kidney beans, drained corn, and chopped tomatoes. This gives the salad that fresh, colorful base I love.
- Sprinkle in 1½ cups of shredded cheddar cheese over the top of the veggies. Add the slightly cooled taco meat to the mix.
- Right before serving, add about 3 cups of coarsely crushed Doritos (Nacho Cheese flavor is classic). You want them to be chunky enough to stay crisp but small enough to scoop with a fork.
- Drizzle about 8 ounces of creamy French dressing (or Catalina) evenly over the salad. I like to start light, toss gently, and add more dressing as needed.
- Using two large spoons or salad tongs, gently toss everything together until it’s evenly coated. Serve immediately for the best texture and flavor.