Dorito Taco Salad
Dorito Taco Salad recipe with ground beef is the fast weeknight dinner you need. Ready in under 30 minutes, this bowl is packed with seasoned meat, fresh romaine, and that iconic chip crunch. We swap the bottled stuff for a quick homemade creamy salsa dressing that tastes way better. It’s a total crowd pleaser that even picky eaters will ask for again. Get the full instructions and make-ahead tips.
Ingredients
Taco beef
- 1 ½ pounds ground beef 80/20 recommended
- 1 packet taco seasoning or 3 tablespoons homemade
- ½ cup water
Salad
- 1 large head romaine lettuce chopped (about 10–12 cups)
- 2 cups cherry tomatoes halved
- 1 can 15 oz black beans, rinsed and drained
- 1 ½ cups corn canned drained or thawed frozen
- ½ cup red onion thinly sliced or diced
- 2 cups shredded cheddar or cheddar jack
Dressing
- ¾ cup sour cream
- ¼ cup mayonnaise
- ½ cup salsa mild, medium, or hot
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Crunch
- 8 –10 cups Doritos Nacho Cheese or Cool Ranch, lightly crushed
Optional toppings
- diced avocado sliced jalapeños, chopped cilantro, black olives
Instructions
- Cook the beef: Brown ground beef in a skillet over medium-high heat, 6–8 minutes. Drain excess grease if needed.
- Season: Add taco seasoning and water. Simmer 2–3 minutes until saucy. Remove from heat and cool 5 minutes.
- Prep salad: In a large bowl combine lettuce, tomatoes, beans, corn, onion, and cheese.
- Make dressing: Whisk sour cream, mayo, salsa, lime juice, cumin, garlic powder, salt, and pepper until smooth.
- Toss: Add beef to salad and toss. Add dressing and toss again.
- Add Doritos: Fold in crushed Doritos right before serving. Add extra chips on top if desired.
Notes
For the crunchiest salad, keep Doritos separate until serving.
Catalina dressing can be used instead of the homemade dressing.
Store leftovers best by keeping components separate.
Tried this recipe?Let us know how it was!