Dorito Taco Salad is bright, flavorful, and full of satisfying textures. Ready in about 30 minutes, it’s a family favorite that’s both tasty and filling, with plenty of protein and fiber.
I grew up on this Dorito Taco Salad and still make it for my family. It’s loaded with vegetables for fiber, while the beans and seasoned ground beef provide hearty protein. If you enjoy hearty salads that can serve as a full meal, consider trying other favorites such as Cafe Rio-style sweet pork salad, kale with roasted vegetables, or a tuna chopped salad.
Dorito Taco Salad
Trouble getting kids (or picky adults) to eat salad? Toss in some chips. The Doritos add bold nacho-cheese flavor and a crunchy contrast that makes the salad more fun to eat.
Ingredients for Dorito Taco Salad:
- Ground beef – Any lean-to-regular grind works; drain excess fat after browning.
- Onion – Adds savory depth to the meat. You can also sprinkle sliced green onions on top when serving.
- Taco seasoning – Use a homemade blend or a store-bought packet.
- Water – Helps the seasoned meat simmer and become tender.
- Lettuce – Romaine hearts are crisp and convenient; iceberg works for crunch but has fewer nutrients.
- Avocado – Brings creamy richness; guacamole can be substituted.
- Kidney beans – Provide texture, fiber, and extra protein (black or pinto beans work too).
- Cheese – Cheddar, Mexican blend, or Colby Jack are all great.
- Corn – Canned or frozen fire-roasted corn adds a smoky-sweet bite.
- Tomatoes – Grape or cherry tomatoes hold up well; diced Roma tomatoes are another option.
- Olives – Pre-sliced olives save time.
- Doritos – Use Nacho Cheese (red bag) for classic flavor; choose spicy varieties for extra heat.
- Catalina dressing – A sweet, tomato-based dressing that ties the salad together.
How to make Taco Salad:
Time needed: 30 minutes
- Cook the onions: Heat 2 teaspoons oil in a skillet over medium heat. Add the chopped onion and cook about 5 minutes until translucent, then push the onion to the edges of the pan and increase heat to medium-high.
- Brown the meat: Add 1 pound ground beef and let it sear 2–3 minutes before flipping. Continue to break it apart with a spoon, allowing the meat to sear and brown. Drain excess grease once the beef is fully browned.
- Simmer: Return drained beef and onions to the pan, add 3/4 cup water and about 1/4 cup taco seasoning (adjust to taste). Bring to a simmer, reduce heat to low, cover, and cook 10–15 minutes until tender. Transfer to a bowl and let the meat cool slightly.
- Assemble & enjoy: In a large bowl, combine chopped romaine, drained beans, shredded cheese, corn, halved grape tomatoes, and sliced olives. Just before serving, add broken Doritos, the warm seasoned meat, diced avocado, and Catalina dressing. Toss gently until everything is evenly coated and serve.
FAQs
Can you make this salad in advance?
Yes. Prepare and cool the seasoned meat, then store it covered in the refrigerator. Combine the lettuce, beans, cheese, corn, tomatoes, and olives in a separate covered container. Reheat the meat before serving, then add the meat, Doritos, avocado, and dressing at the last minute and toss.
Does this salad keep well?
Like most green-leaf salads, it does not hold up well once dressed. Toss only the portion that will be eaten immediately to keep the lettuce crisp and the Doritos crunchy.
Tools used to make Dorito Taco Salad
- Mixing bowls with lids – Handy for prepping and storing components in the fridge.
- Cast iron skillet – Ideal for even heating and browning the ground beef.
- Salad spinner – Makes washing and drying lettuce quick and easy.
More ground beef recipe ideas
- The Best Ground Beef Tacos
- Easy Beef, Spinach, and Cheese Manicotti
- Baked Spaghetti
- Stuffed Pepper Casserole
- 10-Ingredient Slow Cooker Taco Soup
- Skillet Lasagna
Dorito Taco Salad
Dorito Taco Salad is refreshing, flavor-packed, and full of texture. It’s a 30-minute family favorite loaded with protein and fiber.
Calories: 555 kcal
Ingredients
- 2 teaspoons oil
- 1/2 onion, chopped
- 1 pound ground beef
- 1/4 cup taco seasoning
- 3/4 cup water
- 3 romaine hearts, chopped (about 8 cups)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 3/4 cup shredded cheddar cheese
- 1 cup fire-roasted corn (canned or frozen)
- 1 cup grape tomatoes, halved
- 1/2 cup sliced black olives
- 1 avocado, diced
- 1 1/2 cups Nacho Doritos, broken (about 3 ounces)
- 3/4 cup Catalina dressing
Instructions
- Heat oil in a skillet over medium heat. Add the chopped onion and cook about 5 minutes until translucent. Push the onion to the edges and raise heat to medium-high.
- Add the ground beef and let it sear 2–3 minutes. Flip, then break apart and continue to brown. Drain excess grease.
- Return beef and onion to the pan with water and taco seasoning. Bring to a simmer, reduce heat to low, cover, and simmer 10–15 minutes until tender. Let cool slightly.
- In a large bowl combine chopped lettuce, beans, cheese, corn, tomatoes, and olives.
- Just before serving, add broken Doritos, warm beef, diced avocado, and Catalina dressing. Toss gently to coat and serve immediately.