Of course! Dorito Taco Salad is a quintessential potluck and weeknight dinner hero. It’s the perfect combination of crunchy, savory, creamy, and fresh. It’s also highly customizable.
Here’s a classic, crowd-pleasing recipe along with tips and variations.
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Classic Dorito Taco Salad
This recipe is designed to be a main dish, but it easily works as a side or appetizer.
Prep time: 20 minutes Cook time: 10 minutes Serves: 4-6 as a main course
Ingredients:
For the Meat:
· 1 lb ground beef (or ground turkey/chicken)
· 1 packet (1 oz) taco seasoning
· ⅓ cup water
For the Salad Base:
· 1 large head of Romaine or Iceberg lettuce, chopped
· 1 large tomato, diced
· 1 (15 oz) can black beans, rinsed and drained
· 1 (15 oz) can sweet corn, drained (or 1 cup frozen corn, thawed)
· 1 cup shredded cheddar or Mexican blend cheese
· ½ red onion, finely diced (soak in cold water for 10 mins to soften the bite if desired)
· 1 (10.5 oz) bag Nacho Cheese Doritos, crushed (don’t add until serving!)
For the Dressing:
· ½ cup sour cream
· ½ cup mayonnaise
· 2-3 tbsp salsa or taco sauce
· 1 tbsp lime juice
· Optional: 1 tsp cumin, 1 tsp chili powder
Toppings/Garnishes:
· Sliced black olives
· Sliced jalapeños
· Avocado or guacamole
· Cilantro, chopped
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Instructions:
1. Brown the Meat: In a skillet over medium-high heat, cook the ground beef until no longer pink. Drain any excess fat. Add the taco seasoning and water. Simmer for 3-5 minutes, until the water is absorbed. Set aside to cool completely. (This is crucial so you don’t wilt the lettuce!)
2. Make the Dressing: In a small bowl, whisk together the sour cream, mayonnaise, salsa, lime juice, and any optional spices until smooth. Set aside.
3. Assemble the Base: In a very large bowl, combine the chopped lettuce, cooled taco meat, diced tomato, black beans, corn, shredded cheese, and red onion.
4. The Critical Step – Serve Immediately: Right before you are ready to serve, pour the crushed Doritos over the salad base. Add the dressing and toss everything together until evenly coated.
5. Garnish and Serve: Divide among plates and top with your favorite garnishes like avocado, olives, and jalapeños.
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Important Tips & Tricks:
· CRUNCH IS KING: This is the most important rule. Do NOT add the Doritos or the dressing until you are literally ready to eat. If they sit in the salad, they will get soggy very quickly. Many people serve it “deconstructed,” letting everyone add chips and dressing to their own portion.
· Cool the Meat: Letting the taco meat cool completely prevents it from steaming and wilting your lettuce when you mix it.
· The Dorito Choice: Nacho Cheese is the classic, but feel free to experiment! Cool Ranch, Spicy Sweet Chili, or Flamin’ Hot Doritos all add a fantastic twist.
· Drain Your Cans: Make sure to thoroughly drain and rinse the beans and corn. Excess liquid will make the salad watery.
· Make it Lighter:
· Use ground turkey or chicken.
· Use Greek yogurt instead of sour cream.
· Use a lighter mayonnaise or reduce the amount.
· Load up on more veggies like bell peppers or cucumbers.
Popular Variations:
· “Taco in a Bag” Style: This is a fun individual serving method. Take single-serving bags of Doritos, crush them slightly in the bag, then slice the bag open lengthwise. Top the chips with the meat, lettuce, cheese, and a dollop of dressing. Eat straight from the bag with a fork!
· Southwest Style: Add a diced avocado, a handful of cilantro, and a squeeze of fresh lime juice over the top.
· Fiesta Style: Add a can of sliced black olives and a diced green bell pepper to the salad base.
· Seven-Layer Dip Style: Omit the lettuce and layer the ingredients in a clear bowl for a party dip effect: meat/bean mixture, sour cream dressing, guacamole, cheese, tomatoes, olives, and top with crushed Doritos. Serve with tortilla chips.
This salad is always a hit because it’s fun, flavorful, and satisfying. Enjoy