Doritos Taco Salad Recipe

I mix seasoned ground beef, black beans and an unexpected handful of nacho cheese Doritos into my Taco Salad, and every time someone spots it they want the recipe.

I never thought a salad could make me act like a kid again but this one does. The crunch of nacho cheese Doritos against savory lean ground beef is straight up mischief, salty and a little cheesy and somehow totally addictive.

I keep waiting to discover a secret hack that explains why it hooks me, but there isn’t one, just that delicious chaos of crunch and meat that keeps stealing forkfuls. It’s loud, a little messy, and way more fun than the usual greens.

Seriously, every bite makes me smile even when I’m trying not to. Taco Salad Doritos

Ingredients

• Ground beef brings hearty protein and iron, makes salad savory and filling.
• Doritos add crunchy texture, bold cheesy flavor, but lots of sodium and carbs.
• Lettuce gives crisp freshness, hydration and fiber keeps things light.
• Black beans supply plant protein and fiber, makes it more filling and healthy.
• Avocado lends creamy richness, heart healthy fats and a mellow slightly nutty taste.
• Cheese gives melty savory saltiness and calcium but it adds saturated fat.
• Salsa brings tangy spice and freshness, sour cream cools and adds creaminess.

Ingredient Quantities

• 1 pound lean ground beef
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 1 packet (about 1 ounce) taco seasoning mix or 2 tablespoons homemade taco seasoning
• 1/4 cup water
• 1 (9.25 ounce) bag nacho cheese Doritos, coarsely crushed
• 6 cups romaine or iceberg lettuce, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed or 1 cup canned corn, drained
• 1 cup diced tomatoes or 1 cup pico de gallo
• 1 1/2 cups shredded cheddar cheese or Mexican blend
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/2 cup sliced black olives (optional)
• 3 green onions, thinly sliced
• 1 avocado or 1/2 cup guacamole (optional)
• 2 tablespoons chopped fresh cilantro (optional)
• 1 lime (optional)
• Salt and pepper to taste
• 1 tablespoon vegetable oil

How to Make this

1. Prep everything first: dice the onion, mince the garlic, chop the lettuce, drain and rinse the black beans, thaw or drain the corn, dice tomatoes or open the pico, shred the cheese, thinly slice the green onions, slice the avocado or scoop guacamole, drain olives if using, and coarsely crush the nacho cheese Doritos but save a handful whole for garnish. Juice the lime and have the sour cream, salsa, taco seasoning, oil, salt and pepper handy.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Add the diced onion and cook about 3 to 4 minutes until soft, then stir in the garlic and cook 30 seconds until fragrant.

3. Add 1 pound lean ground beef to the skillet, season lightly with salt and pepper, and cook until browned, breaking it up with a spoon, about 6 to 8 minutes. Drain any excess fat if there’s a lot.

4. Pour in the taco seasoning packet (or 2 tablespoons homemade) and 1/4 cup water, stir, reduce heat to medium-low and simmer until the sauce is thick and coats the meat, about 2 to 3 minutes. Taste and adjust salt and pepper. Remove from heat and let it cool a couple minutes so it won’t wilt the lettuce.

5. Make the quick dressing by stirring together 1/2 cup sour cream and 1/2 cup salsa in a small bowl. Add a squeeze of lime and a tablespoon or two of chopped cilantro if using. Taste and add salt or more lime if needed.

6. In a very large bowl combine the chopped romaine or iceberg, drained black beans, corn, diced tomatoes or pico, half the shredded cheese, sliced black olives if using, and the sliced green onions.

7. Add the slightly warm seasoned beef on top of the salad mixture. Sprinkle in most of the coarsely crushed Doritos but reserve some to keep for topping so they stay extra crunchy.

8. Drizzle the sour cream and salsa dressing over everything, then gently toss the salad so the Doritos and ingredients mix but you dont mash the chips too much. If you prefer, serve tossed; otherwise serve family style and let folks toss at the table.

9. Finish with remaining shredded cheese, the reserved whole or chunky Doritos, dollops of guacamole or sliced avocado, extra green onions, cilantro and a big squeeze of lime. Serve right away so the Doritos stay crunchy, season with extra salt and pepper if needed.

Equipment Needed

1. large skillet (10 to 12 inch) for browning the beef
2. cutting board and chef’s knife for all the chopping
3. wooden spoon or heatproof spatula to break up the meat and stir
4. large mixing bowl to toss the salad so it fits everything
5. small bowl and spoon for the sour cream + salsa dressing
6. colander or fine mesh strainer to drain and rinse beans and corn
7. measuring cups and measuring spoons for the water, sour cream, etc
8. cheese grater (or buy pre-shredded) and can opener for the beans/tomato can if needed
9. zip-top bag and rolling pin or heavy glass to crush the Doritos, plus tongs or salad servers for serving

FAQ

Doritos Taco Salad Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken (1 to 1), plant based crumbles (Impossible or Beyond) cooked & seasoned same, or shredded rotisserie chicken for a quicker fix.
• Doritos: use crushed plain corn tortilla chips for less grease, Fritos for extra crunch, baked tortilla chips to cut calories, or another Doritos flavor if you want a different kick.
• Sour cream: plain Greek yogurt (1 to 1) for tang and protein, Mexican crema for a richer taste, or blended cottage cheese if you want thicker texture.
• Black beans: substitute pinto beans, kidney beans, or canned chickpeas, or skip beans and add extra corn and roasted veggies for bulk.

Pro Tips

1. Keep the Doritos crunchy: crush most by hand into big chunks and store them airtight till serve, save plenty of chunky pieces for the top. If they get soft just spread them on a baking sheet and pop them in a 325 F oven for a few minutes to recrisp.

2. Let the beef cool fast so the lettuce wont wilt: spread the cooked meat thin on a plate so steam escapes, or stir in the lime while it cools to brighten the flavor. Dont dump piping hot meat on the salad.

3. Fix the dressing texture and brightness: if the sour cream and salsa is too thick thin it with a little milk or extra lime juice so it coats everything better. Taste as you go, a pinch of sugar can tame an overly sharp salsa.

4. Protect crunch and add contrast: keep juicy items like tomatoes and dressing separate until the last minute, and toss in a raw crunchy element like chopped red bell pepper or radish for a fresh pop. For a deeper flavor char the corn quick in a hot pan, its simple and really helps.