Doritos Taco Salad
Let Me Tell You About My Doritos Taco Salad Story
Okay, so the first time I made a Doritos Taco Salad I was running late for a neighborhood potluck, and I’d just realized I’d completely spaced on what day it was (again—story of my life). I spotted a half-eaten bag of Nacho Cheese Doritos and a pack of ground beef in the fridge, and thought: Well, if it’s crunchy, cheesy, and there’s some veggies in there, maybe I can pass this off as an actual dish and not just a snack attack in a bowl. Turns out, I could. Folks cleaned me out before I even snagged a second helping. Oh, and my cousin Liam called dibs on leftovers, which hardly ever happens.
Full confession: I still, to this day, have a soft spot for that weird combo of smoky beef, cool lettuce, and embarrassingly orange chips, especially when I don’t feel like turning on the oven. Who knew that “lazy day food” would become something they request for birthdays?
Why You’ll Love This (or At Least Why My Bunch Does!)
I make Doritos Taco Salad when we don’t want to mess around with actual tacos, but still want all the fun, flavor and a little chaos at the table. My family goes nuts for this—I think it’s partly the salty, cheesy shards (also, not having to wait for tortillas to heat up). And if I’m being honest, I secretly love that there’s only one pan to clean.
Sometimes I get frustrated when the lettuce starts wilting too soon or the chips get a bit soggy if you let it sit. Actually, I find it works better if you add chips right before serving, but, let’s be honest, people just pick out the best bits anyway.
And for anyone with picky eaters—tell them there’s Doritos in dinner. That usually wins the argument.
What You’ll Need (But Don’t Sweat the Details)
- 1 medium bag of Nacho Cheese Doritos (about 9–11 oz)—honestly, any flavor will do in a pinch, but I grew up on these
- 1 lb ground beef (turkey works; once I tried lentils for a veggie version, wasn’t too shabby)
- 1 small packet taco seasoning (I use the store brand—never noticed much difference, but Grandma is loyal to Old El Paso for some reason)
- 1 head iceberg lettuce, chopped (romaine is fine, spinach sorta works, but iceberg is classic to me)
- 2 cups shredded cheddar cheese (or use whatever’s lurking in your cheese drawer… you know the one)
- 1–2 tomatoes, diced (sometimes I just use a handful of grape tomatoes if that’s what’s around)
- 1 small can black beans, drained (totally optional, but they bulk it up and make me feel healthier)
- 1/2 red onion, diced (skip if you want, or swap for scallions)
- 1 cup Catalina or French dressing (but honestly, ranch works, or just whatever you have that’s kinda tangy)
- Optional: sliced black olives, corn, jalapeños, avocado—go wild
How I Throw It Together (Imperfect, But It Works)
- Brown the meat: Toss the ground beef into a big skillet over medium-high heat. Break it up, let it sizzle until it’s not pink (about 5–6 minutes? I barely time it, just watch for color). Pour off some fat if it looks greasy. Sprinkle taco seasoning and about 2/3 cup of water. Simmer until it’s thickened up—you don’t want soup, just saucy. This is where I usually sneak a piece to check for salt.
- While the meat cools: Chop all your veggies. Honestly, do it rough; nobody’s grading you on knife skills. (My lettuce always ends up bigger than intended—no one has ever cared.)
- Smash some chips: Grab that Doritos bag and crush it just a little. Not dust, but bite-sized crunch. I used to do it with my hands, but now I just squeeze the bag a few times and hope for the best.
- Mix it all together: In a huge bowl, pile in lettuce, tomatoes, beans, onion, beef mixture, cheese, and about half the Doritos. Drizzle most of the dressing on and toss gently. Add more dressing if it looks sad or dry. Save a handful of chips to sprinkle on top so there’s still a crunch.
- Top with anything extra—avocado, olives, whatever. Serve it up quick, because the chips will soften the longer it sits. But honestly, people usually hover before it’s even on the table.
Notes: Things I Learned The Hard Way
- If you dump the whole bag of Doritos in at once and wait, you get taco casserole instead of salad.
- I think this tastes better the next day, though the chips are definitely more mush than crunch. Not the worst thing, though!
- Be cautious with the dressing. You can always add, but if you go heavy-handed, it’s tricky to fix (ask me how I know…)
All the Little Variations I’ve Tried (and Maybe Regretted)
- Once I swapped in Cool Ranch Doritos—my niece loved it, but I kinda missed the classic cheddar hit.
- Black beans instead of meat for a vegetarian twist—not bad, but probably needs more seasoning.
- I once tried adding cooked quinoa for a protein boost… didn’t go over. The kids gave me side-eye.
- Doritos croutons as a topper—sounds fun, but they just sort of got lost in the mix. Not worth the extra pan.
Equipment: You Pretty Much Just Need a Big Bowl (But…)
A giant salad bowl is ideal, but hey, use a clean mixing bowl or even a stockpot if that’s all you’ve got—no one’s judging. If you don’t have a skillet for the meat, I once tried microwaving it in a pinch. Not recommended, but desperate times and all that.
How I Store It (If I Ever Have Leftovers)
Technically, you can keep Doritos Taco Salad in the fridge for a day or two in a sealed container, but the chips go soft pretty quick. Though honestly, in my house it never lasts more than a day! For real, half the time folks “pre-taste” straight form the bowl before dinner.
How We Like to Serve It
We usually just scoop it out into bowls (big soup mugs work too) and eat it on the couch during movie night. My uncle crushes extra chips on top, and my nephew insists on an extra squirt of French dressing over his. Sometimes, if I’m feeling wild, I put out sliced jalapeños and those weird mini hot sauce bottles—folks go nuts.
Real-Life Pro Tips (and a Few Mishaps)
- Don’t dump everything in while the beef’s hot. I once rushed and ended up with wilt-city, and nobody likes warm lettuce. Let the beef cool a bit.
- Don’t try to stretch the chips by skimping. I thought I’d save a few bucks by using less—huge regret. It’s literally called Doritos Taco Salad for a reason.
- If you forget the dressing (which happens more often than I care to admit), a quick mix of salsa and sour cream isn’t half bad.
FAQ—Some Actual Questions I’ve Gotten
- Can you make this ahead? Sorta, but add the chips and dressing last minute. Otherwise, it’s more mush than magic.
- What if I don’t eat beef? Sub in ground turkey—or even some seasoned tofu, if you’re feeling adventurous. Lentils are alright, too. I’d maybe go easy on the taco seasoning though, it can kinda overwhelm veggie proteins.
- Do you have to use Catalaina dressing? Nah. Use what you like. My neighbor swears by ranch, but I tried blue cheese once and, well, never again.
- Is it gluten-free? Hmmm, if you get gluten-free chips and watch your taco seasoning, probably, but check your labels. I tend to wing it, but it never hurts to double-check.
- Can I pack this for lunch? Sure, just keep the chips separate in a baggie and mix before eating—otherwise, it’ll get sad and soggy by noon.
One last thing—I once brought this to a picnic and forgot to bring forks. Everyone just used tortilla chips as scoops and honestly, it was a hit! Not exactly the plan, but sometimes you gotta just roll with it. Anyway, go on, try this, and let me know if you end up with any bizarre Doritos flavors in there. I’m still on the fence about the wasabi ones…
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix (about 1 oz)
- 3 cups romaine lettuce, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 cup cheddar cheese, shredded
- 1/2 cup red onion, diced
- 2 cups Nacho Cheese Doritos, slightly crushed
- 1/2 cup ranch dressing
- 1/4 cup sliced black olives (optional)
Instructions
-
1In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
-
2Add taco seasoning mix and 1/4 cup water to the skillet; stir to combine and simmer for 2-3 minutes. Remove from heat and let cool slightly.
-
3In a large salad bowl, combine romaine lettuce, kidney beans, cherry tomatoes, red onion, and cheddar cheese.
-
4Add the seasoned ground beef to the salad bowl and toss lightly.
-
5Right before serving, add the Doritos and ranch dressing to the bowl. Toss everything together until well coated.
-
6Garnish with sliced black olives if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
