Of course! Here is a recipe for the ultimate crowd-pleasing Dorito Taco Salad. It’s a nostalgic, crunchy, flavorful, and incredibly easy dish that’s perfect for potlucks, parties, or a fun weeknight dinner.
Dorito Taco Salad
This salad is all about the contrast of flavors and textures: savory, crunchy, cool, and creamy.
Why You’ll Love It:
· No-Fuss: Comes together in under 20 minutes.
· Customizable: Easy to adjust ingredients to your liking.
· A Crowd Favorite: Guaranteed to be a hit at any gathering.
Recipe
Yield: 6-8 servings as a main, 10-12 as a side Prep Time: 15 minutes Cook Time: 10 minutes (for the beef)
Ingredients:
For the Meat:
· 1 lb ground beef (or ground turkey/chicken)
· 1 (1 oz) packet taco seasoning
· ⅓ cup water
For the Salad:
· 1 large head romaine or iceberg lettuce, chopped
· 1 (10.5 oz) bag Nacho Cheese Doritos, crushed (see tip below)
· 1 (15 oz) can black beans or pinto beans, rinsed and drained
· 1 (15 oz) can whole kernel corn, drained (or 1 cup frozen corn, thawed)
· 2 large tomatoes, chopped
· 1 cup shredded cheddar or Mexican blend cheese
· ½ red onion, finely diced (optional)
· 1 avocado, diced (add right before serving)
For the Dressing:
· 1 cup Catalina French dressing, Western dressing, or Russian dressing (the classic choice)
· ½ cup sour cream or plain Greek yogurt (optional, for a creamy twist)
· (Alternatively, use 1 cup of a creamy cilantro-lime ranch)
Instructions:
- Cook the Meat: In a skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain any excess grease. Return to the heat, add the taco seasoning and water. Simmer for 3-5 minutes until the liquid is absorbed. Set aside to cool completely. (This is key to keeping the salad crisp!)
- Prep Ingredients: While the meat cools, chop the lettuce, tomatoes, and onion. Rinse and drain the beans and corn.
- Make the Dressing: If using the classic Catalina dressing, you can use it straight from the bottle. For a creamier option, whisk together the Catalina dressing and sour cream in a small bowl until smooth.
- Assemble (The Key Step!):
· In a very large bowl, add the chopped lettuce.
· Layer on top: the cooled ground beef, black beans, corn, tomatoes, cheese, and red onion.
· DO NOT MIX YET. - Serve Immediately:
· Right before serving, add the avocado and the crushed Doritos.
· Pour the desired amount of dressing over everything.
· Toss gently but thoroughly to combine everything. Serve immediately while the chips are still crunchy.
Pro Tips for the Perfect Salad:
· Crush the Chips Correctly: Leave the chips in the bag and crush them with your hands. You want a mix of large chunks and small crumbs for the best texture.
· Cool the Meat Completely: Adding hot meat to the salad will wilt the lettuce and make the chips soggy instantly. Spread it on a plate to cool faster.
· Dressing on the Side: For potlucks or if you expect leftovers, serve the dressing on the side. This allows everyone to add their own amount and keeps the chips from getting soggy.
· Customize It:
· Additions: Sliced black olives, jalapeños, bell peppers, or green onions.
· Protein: Use seasoned shredded chicken or leave out the meat for a vegetarian version.
· Chips: Try Cool Ranch Doritos for a different flavor profile!
· Healthier Twist: Use ground turkey, low-fat cheese, Greek yogurt instead of sour cream, and a light Catalina dressing.
· Leftovers: This salad is best eaten immediately. The leftovers will be very soggy, though the flavors will still be good.
Enjoy this delicious, crunchy, and fun twist on a taco salad