Of course! This Easy Dorito Taco Salad is a crowd-pleasing classic that’s perfect for potlucks, weeknight dinners, or whenever you need a seriously satisfying meal. It comes together in under 20 minutes.
Here’s my favorite, highly customizable recipe.
The Ultimate Easy Dorito Taco Salad
This recipe hits all the notes: crunchy, savory, creamy, and fresh. The best part is you can easily adjust it to your taste.
Yield: 4-6 servings
Prep time: 15 minutes
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Ingredients
For the Meat:
· 1 lb ground beef (or ground turkey/chicken)
· 1 (1 oz) packet taco seasoning
· ½ cup water
For the Salad Base:
· 1 large bag (10.5 oz) Nacho Cheese Doritos, slightly crushed (see note)
· 1 head of romaine or iceberg lettuce, chopped
· 1 cup cherry tomatoes, halved
· 1 (15 oz) can black beans, rinsed and drained
· 1 cup shredded cheddar or Mexican blend cheese
· ½ cup red onion, finely diced
· 1-2 avocados, diced (or 1 cup guacamole)
For the Dressing:
· ½ cup sour cream
· ½ cup salsa (your preferred heat level)
· 2 tbsp mayonnaise (optional, for extra creaminess)
· 1 tbsp lime juice (optional, for a little zing)
Optional Toppings:
· Sliced black olives
· Sliced jalapeños
· Fresh cilantro, chopped
· A dollop of Greek yogurt or more sour cream
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Instructions
1. Cook the Meat: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until fully cooked. Drain any excess grease. Add the taco seasoning and ½ cup of water. Simmer for 3-5 minutes until the sauce thickens. Remove from heat and let it cool completely. (This is key to keeping the chips crunchy!)
2. Make the Dressing: While the meat cools, in a small bowl, whisk together the sour cream, salsa, mayonnaise (if using), and lime juice until smooth. Set aside.
3. Assemble the Salad: In a very large bowl, add the chopped lettuce. Layer on the cooled taco meat, black beans, tomatoes, red onion, and shredded cheese.
4. The Grand Finale: Right before serving, pour the slightly crushed Doritos over the top. Add the diced avocado. Drizzle the dressing over everything or serve it on the side.
5. Toss and Serve: Gently toss the salad just until everything is combined. Serve immediately and enjoy the crunch!
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🍽️ Pro Tips for the Best Taco Salad
· CRUNCH IS KING: The number one rule! Do not add the chips or dressing until you are absolutely ready to serve. They will get soggy if they sit.
· How to Crush Chips: Leave the chips in the bag, squeeze out the air, and use your hands to gently crush them into bite-sized pieces. You don’t want powder, just smaller chunks.
· Cool the Meat: Letting the cooked taco meat cool to at least room temperature prevents it from wilting the lettuce and melting the cheese when you mix it.
· Customize It! This recipe is a perfect template.
· Protein: Use ground chicken, turkey, or even seasoned lentils for a vegetarian option.
· Beans: Pinto beans or kidney beans work great too.
· Spice Level: Use Hot Doritos and spicy salsa if you like heat.
· Lighter Version: Use ground turkey, light sour cream, and skip the mayonnaise.
· Make it a Dip: For parties, you can layer this in a clear trifle dish for a beautiful “Taco Salad Dip” presentation. Start with lettuce, then meat/beans, then cheese, then veggies, and top with a layer of chips.
This is guaranteed to be a hit. Enjoy your easy and delicious meal