Dorito Taco Salad is bright, full of flavor, and packed with satisfying textures. Ready in about 30 minutes, this family favorite is hearty enough to be a meal, with plenty of protein and fiber.
I grew up with this Dorito Taco Salad and still make it regularly for my family. It’s loaded with vegetables for fiber, while the meat and beans provide substantial protein. If you enjoy filling salads like this, try other hearty options such as a sweet pulled pork salad, kale salad with roasted vegetables, or a tuna chopped salad.
Dorito Taco Salad
Struggling to get kids (or adults) to eat salad? Add chips. Doritos contribute bold flavor and a satisfying crunch that complements the fresh ingredients. The contrast of crisp lettuce, creamy avocado, and crunchy chips is what makes this salad a crowd-pleaser.
Ingredients for Dorito Taco Salad:
- Ground beef – Any lean-to-regular ground beef will work; drain excess grease.
- Onion – Adds flavor when cooked with the meat; you can also add sliced green onions fresh on top.
- Taco seasoning – Use homemade or a store-bought packet to taste.
- Water – Used to simmer the seasoned meat so it becomes tender.
- Lettuce – Romaine hearts are crisp and hold up well; iceberg also works but has fewer nutrients.
- Avocado – Adds creaminess; guacamole can be substituted.
- Kidney beans – Provide texture, fiber, and protein. Black or pinto beans work too.
- Cheese – Cheddar, Mexican blend, or Colby Jack are all tasty choices.
- Corn – Roasted or sweet corn, frozen or canned, adds sweetness and bite.
- Tomatoes – Grape or cherry tomatoes hold up well; diced Roma works too.
- Olives – Pre-sliced olives save time.
- Doritos – Use Nacho Cheese (red bag) for classic flavor; pick a spicy variety if you prefer 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 of oil in a skillet over medium heat. Add the chopped onion and cook about 5 minutes until translucent. Push the onions to the edge of the pan and increase heat to medium-high.
- Brown the meat. Add 1 pound ground beef and let it sear 2–3 minutes. Flip and sear another 2 minutes, then break the meat apart and continue cooking until fully browned. Drain excess grease.
- Simmer. Return the meat and onions to the pan, add 3/4 cup water and 1/4 cup taco seasoning. Stir, bring to a simmer, reduce heat to low, cover, and simmer 10–15 minutes until tender. Remove from heat and let cool slightly.
- Assemble and enjoy. In a large bowl, combine chopped romaine, drained beans, shredded cheese, corn, tomatoes, and sliced olives. Just before serving, add broken Doritos, cooked taco meat, diced avocado, and Catalina dressing. Toss gently until evenly coated and serve.
FAQs
Yes. Prepare and cool the meat, then refrigerate it covered. In a large bowl, combine lettuce, beans, cheese, corn, tomatoes, and olives, cover, and refrigerate. Before serving, warm the meat, then add it along with the Doritos, avocado, and dressing and toss to serve.
Does this salad keep well?
Like most dressed green salads, it’s best eaten shortly after tossing. Add chips and dressing just before serving to preserve crunch and texture.
Tools used to make Dorito Taco Salad
- Mixing bowls with lids – Handy for prepping and storing ingredients in the fridge.
- Cast iron skillet – Ideal for evenly browning and searing the meat.
- Salad spinner – Makes drying lettuce quick and easy.
More ground beef recipe ideas
- The best ground beef tacos
- Beef, spinach, and cheese manicotti
- Baked spaghetti
- Stuffed pepper casserole
- 10-ingredient slow cooker taco soup
- Skillet lasagna
Dorito Taco Salad
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 (~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
- 1 1/2 cups Nacho Doritos, broken (~3 ounces)
- 3/4 cup Catalina dressing
Instructions
- Heat oil in a skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Push onions to the sides and increase heat to medium-high.
- Add the ground beef and let it sear for 2–3 minutes. Flip and cook another 2 minutes, then break the meat apart and continue browning. Drain excess grease.
- Return meat and onions to the pan with water and taco seasoning. Stir and bring to a simmer, then reduce heat to low, cover, and simmer 10–15 minutes until tender. Transfer to a bowl and let cool slightly.
- In a large bowl, combine the chopped lettuce, drained beans, shredded cheese, corn, tomatoes, and olives.
- Just before serving, add broken Doritos, warm meat, diced avocado, and Catalina dressing. Toss gently to coat and serve.