I created this Dorito Taco Salad Recipe to solve busy weeknight dinners, stacked with seasoned ground beef, cheese, lettuce, tomatoes, onions and Nacho Cheese Doritos, with one simple twist you won’t expect.

Jump to Recipe

I never planned to become obsessive about a salad, but this Dorito Taco Salad Recipe turned me into a believer. It somehow balances crunchy Nacho Cheese Doritos and hearty ground beef into a bowl that tastes like a celebration but takes almost no fuss.

It’s an Easy Taco Salad Recipe that doesn’t feel like dieting, more like a weekend cheat turned dinner hero, and every bite has little surprises that make you grin. I know it sounds odd but once you’ve tried it you’ll understand why people keep asking for the recipe twice.

Ingredients

Print Recipe (No Advertisments)

Ground beef: Rich in protein and iron, adds savory, juicy flavor, can be high in fat.
Doritos: Crunchy, salty corn chips, add big nacho cheese flavor and carbs, low fiber.
Lettuce: Crisp iceberg or romaine adds volume, hydration, low calorie, some vitamin K.
Cheese: Melty cheddar gives calcium and fat, rich umami, makes salad creamy and salty.
Black beans: Plant protein and fiber, keeps you fuller, slightly earthy, adds texture.
Avocado: Creamy healthy fats, adds buttery texture and mild tang, good for heart.
Salsa: Tomato based, adds bright acidity and spice, gives vitamin C and freshness.
Sour cream: Cool creamy topping, adds tang and richness, adds extra calories and fat.

Ingredient Quantities

1 lb (450 g) ground beef, 80 to 85% lean

1 (1 oz) packet taco seasoning, or about 2 tbsp homemade taco seasoning

3/4 cup water (if using the packet seasoning)

1 (9.75 to 10.5 oz) bag Nacho Cheese Doritos, lightly crushed (about 4 cups)

6 cups chopped iceberg or romaine lettuce (about 1 small head)

2 cups shredded cheddar or Mexican blend cheese (about 8 oz)

2 medium tomatoes, diced or 1 pint grape tomatoes, halved

1/2 medium red onion, thinly sliced or diced

1 (15 oz) can black beans, drained and rinsed (optional)

1 cup corn, canned (drained) or frozen (thawed)

1/2 cup sliced black olives (optional)

1 avocado, diced (optional)

1/2 cup salsa or pico de gallo

1/2 cup sour cream or 1/2 cup ranch dressing (or use both if you like it creamy)

2 green onions, sliced (optional)

2 tbsp chopped fresh cilantro (optional)

Juice of 1 lime (about 2 tbsp) (optional)

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Heat a large skillet over medium high heat and brown 1 lb ground beef, breaking it up with a spoon until no pink remains, drain any excess fat if you like. If using a taco seasoning packet add 3 4 cup water, stir in the packet and simmer until thickened about 3 to 5 minutes. If using about 2 tbsp homemade seasoning add it with a few tablespoons of water and cook till the beef is nicely coated. Taste and season with salt and pepper.

2. While the beef cooks chop 6 cups lettuce, shred 2 cups cheese, dice 2 tomatoes (or halve a pint grape tomatoes), thinly slice 1 half red onion, slice 2 green onions and chop 2 tbsp cilantro if using. Drain and rinse 1 can black beans, drain 1 cup corn and slice 1 half cup black olives if using.

3. Lightly crush the 1 bag Nacho Cheese Doritos in the bag or a bowl leaving some big pieces for crunch and set aside about a half cup for topping.

4. Make the quick creamy dressing: mix 1 half cup salsa or pico with 1 half cup sour cream or 1 half cup ranch (or mix both to taste). Stir until smooth, add a squeeze of lime juice if you want it brighter.

5. Dice 1 avocado if using and toss it with a little lime juice to keep it from browning. Keep the avocado chilled until just before serving.

6. Let the cooked taco meat cool for a couple minutes so it wont instantly crush every chip, then add it to a very large bowl with the chopped lettuce, drained beans, corn, tomatoes, onions and half the shredded cheese.

7. Pour about half the dressing over the salad and gently toss to coat everything, taste and add more salt or pepper if needed. Dont overdress it or the Doritos will get soggy.

8. Add most of the lightly crushed Doritos and toss gently one more time so there are crunchy bits throughout, then transfer to a serving bowl or platter.

9. Top with the remaining Doritos, the rest of the cheese, sliced olives, diced avocado, green onions and cilantro, squeeze the juice of 1 lime over everything if you like. Serve immediately so chips stay crunchy.

10. Leftovers tip: store beef and dressing separate from the chips and lettuce in the fridge for up to 3 to 4 days, assemble fresh before eating since the Doritos and lettuce go limp if stored together.

Equipment Needed

1. Large skillet (12 inch), nonstick or cast iron, for browning the beef and simmering the seasoning
2. Wooden spoon or sturdy spatula to break up the meat and stir without scratching the pan
3. Chef’s knife and cutting board for chopping lettuce, tomatoes, onions and cilantro
4. Colander for draining/rinsing the beans and corn and for draining excess beef fat if you want
5. Cheese grater (or pre shredded cheese) so you can shred 2 cups fresh — it melts better and tastes nicer
6. Measuring cups and spoons for the salsa, sour cream, water and seasonings
7. Very large mixing bowl to toss the salad so nothing flies out when you mix
8. Can opener and a pair of salad tongs or large serving spoons for assembling and serving the final salad

dont forget a small bowl for the dressing and a citrus juicer or fork if you want to squeeze that lime on top before serving.

FAQ

Q: Can I make this vegetarian? A: Yes, totally. Swap the ground beef for seasoned plant based crumbles, cooked lentils, or extra black beans and sautéed mushrooms. Season exactly like you would the beef and cook off any extra moisture so the filling isnt watery.

Q: How do I keep the Doritos crunchy? A: Add the chips at the very last second, or serve them on the side so people can build their own. Also dont dump hot meat right on the chips let it cool a bit first or they'll get soggy fast.

Q: Can I prep this ahead of time? A: Kinda. You can cook the beef, shred the cheese, chop veggies and store them separately in the fridge up to 3 to 4 days. Keep chips and dressing separate until serving and toss everything together just before you eat.

Q: Can I swap ground beef for turkey or chicken? A: Yep. Ground turkey or chicken works fine but they are leaner so add a teaspoon of oil when cooking and watch seasoning since they need a little more salt and spice to hit the same flavor.

Q: How do I make it less or more spicy? A: To turn it down use mild taco seasoning, mild salsa and more cheese or sour cream. To kick it up use hot taco seasoning, chopped jalapeños, extra salsa or a splash of hot sauce. Taste as you go.

Q: What about leftovers how long will it keep? A: Store leftovers in an airtight container with chips kept separate. Assembled salad will only be good a few hours cause lettuce wilts and chips soften. Components stored separately keep 3 to 4 days in the fridge, reheating the meat in a pan or microwave.

Dorito Taco Salad Recipe Substitutions and Variations

Ground beef: swap with ground turkey, ground chicken, or crumbled tempeh; use black beans or lentils for a vegetarian option, just season a bit more cause they taste milder
Nacho Cheese Doritos: replace with crushed tortilla chips, crushed plain corn chips, or even crushed Fritos for extra salty crunch; pita chips work in a pinch
Lettuce (iceberg or romaine): use shredded cabbage, kale (massage it first), or mixed salad greens if you want more flavor and texture
Sour cream or ranch: try plain Greek yogurt, crema, or a simple lime vinaigrette; mix yogurt with salsa for a quick creamy swap

Pro Tips

1. Keep the chips crunchy: crush the Doritos lightly so you still have big pieces, set aside about a half cup for topping, and only add the chips right before serving. If you gotta prep ahead keep chips and salad completely separate.

2. Let the meat cool a couple minutes before you mix it in so it wont instantly crush every chip, but dont let it get stone cold you still want a little warmth to help flavors meld.

3. Dress sparingly: start with about half the dressing, toss gently, taste, then add more if needed. Save extra dressing on the side for picky eaters or to refresh leftovers so the chips dont go soggy.

4. Protect avocado and onion: toss diced avocado with lime juice and keep chilled till the last minute so it doesnt brown. If the red onion is too sharp soak slices in cold water for 5 to 10 minutes then drain.

5. Small flavor hacks that make a big difference: really brown the beef for deeper flavor, add a splash of lime or a little beef broth while it simmers, and stir in cilantro and green onions at the end for brightness. For extra crunch try toasted pepitas or chopped bell pepper.

Dorito Taco Salad Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

792

kcal

Equipment: 1. Large skillet (12 inch), nonstick or cast iron, for browning the beef and simmering the seasoning
2. Wooden spoon or sturdy spatula to break up the meat and stir without scratching the pan
3. Chef’s knife and cutting board for chopping lettuce, tomatoes, onions and cilantro
4. Colander for draining/rinsing the beans and corn and for draining excess beef fat if you want
5. Cheese grater (or pre shredded cheese) so you can shred 2 cups fresh — it melts better and tastes nicer
6. Measuring cups and spoons for the salsa, sour cream, water and seasonings
7. Very large mixing bowl to toss the salad so nothing flies out when you mix
8. Can opener and a pair of salad tongs or large serving spoons for assembling and serving the final salad

dont forget a small bowl for the dressing and a citrus juicer or fork if you want to squeeze that lime on top before serving.

Ingredients

1 lb (450 g) ground beef, 80 to 85% lean
1 (1 oz) packet taco seasoning, or about 2 tbsp homemade taco seasoning
3/4 cup water (if using the packet seasoning)
1 (9.75 to 10.5 oz) bag Nacho Cheese Doritos, lightly crushed (about 4 cups)
6 cups chopped iceberg or romaine lettuce (about 1 small head)
2 cups shredded cheddar or Mexican blend cheese (about 8 oz)
2 medium tomatoes, diced or 1 pint grape tomatoes, halved
1/2 medium red onion, thinly sliced or diced
1 (15 oz) can black beans, drained and rinsed (optional)
1 cup corn, canned (drained) or frozen (thawed)
1/2 cup sliced black olives (optional)
1 avocado, diced (optional)
1/2 cup salsa or pico de gallo
1/2 cup sour cream or 1/2 cup ranch dressing (or use both if you like it creamy)
2 green onions, sliced (optional)
2 tbsp chopped fresh cilantro (optional)
Juice of 1 lime (about 2 tbsp) (optional)
Salt and black pepper to taste

Directions

Heat a large skillet over medium high heat and brown 1 lb ground beef, breaking it up with a spoon until no pink remains, drain any excess fat if you like. If using a taco seasoning packet add 3 4 cup water, stir in the packet and simmer until thickened about 3 to 5 minutes. If using about 2 tbsp homemade seasoning add it with a few tablespoons of water and cook till the beef is nicely coated. Taste and season with salt and pepper.
While the beef cooks chop 6 cups lettuce, shred 2 cups cheese, dice 2 tomatoes (or halve a pint grape tomatoes), thinly slice 1 half red onion, slice 2 green onions and chop 2 tbsp cilantro if using. Drain and rinse 1 can black beans, drain 1 cup corn and slice 1 half cup black olives if using.
Lightly crush the 1 bag Nacho Cheese Doritos in the bag or a bowl leaving some big pieces for crunch and set aside about a half cup for topping.
Make the quick creamy dressing: mix 1 half cup salsa or pico with 1 half cup sour cream or 1 half cup ranch (or mix both to taste). Stir until smooth, add a squeeze of lime juice if you want it brighter.
Dice 1 avocado if using and toss it with a little lime juice to keep it from browning. Keep the avocado chilled until just before serving.
Let the cooked taco meat cool for a couple minutes so it wont instantly crush every chip, then add it to a very large bowl with the chopped lettuce, drained beans, corn, tomatoes, onions and half the shredded cheese.
Pour about half the dressing over the salad and gently toss to coat everything, taste and add more salt or pepper if needed. Dont overdress it or the Doritos will get soggy.
Add most of the lightly crushed Doritos and toss gently one more time so there are crunchy bits throughout, then transfer to a serving bowl or platter.
Top with the remaining Doritos, the rest of the cheese, sliced olives, diced avocado, green onions and cilantro, squeeze the juice of 1 lime over everything if you like. Serve immediately so chips stay crunchy.
Leftovers tip: store beef and dressing separate from the chips and lettuce in the fridge for up to 3 to 4 days, assemble fresh before eating since the Doritos and lettuce go limp if stored together.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.