taco salad

This is a fantastic, classic potluck or weeknight dinner recipe! It’s quick, satisfying, and full of flavor. Your list of ingredients is perfect.

I’ve taken the liberty to expand it into a full set of instructions with tips to make it even better.

Here is a detailed recipe based on your ingredients.

Dorito Taco Salad

A crunchy, savory, sweet, and satisfying salad that’s always a hit with a crowd.

Ingredients

1 Tbsp. Olive oil

1 lb. Lean ground beef (90/10 or 93/7 works well)

2 Tbsp. Taco seasoning (store-bought packet or homemade)

1/4 cup water

1 large head iceberg lettuce, chopped

1 large tomato, diced

1 (15 oz) can black beans, rinsed and drained (optional, for stretching it further)

1 cup shredded cheddar or Mexican blend cheese

2-3 green onions, sliced (optional, for garnish)

1-2 cups Nacho Cheese Doritos chips, crushed (measure after crushing)

1 cup Catalina dressing (Start with 3/4 cup and add to taste)

Sour cream and guacamole, for garnish (optional)

Directions

Brown the Beef: In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain off any excess grease.

Season the Beef: Add the taco seasoning and 1/4 cup of water to the skillet with the beef. Stir to combine and simmer for 3-5 minutes, until the liquid has mostly absorbed.

Remove from heat and let it cool completely. (This is a key step! Adding hot beef to the salad will wilt the lettuce.)

Build the Salad Base: In a very large bowl, combine the chopped iceberg lettuce, diced tomato, rinsed black beans (if using), and shredded cheese.

Combine: Add the completely cooled ground beef to the salad base.

Pour most of the Catalina dressing over everything (start with 3/4 cup). Toss gently to combine everything evenly.

Add the Crunch: Right before serving, add the crushed Doritos. Toss gently one more time to distribute the chips.

Garnish and Serve: Top individual servings with a dollop of sour cream and guacamole, if desired. Sprinkle with sliced green onions for a pop of color and flavor.

Chef’s Tips & Variations:

Make-Ahead: You can prepare the beef, chop the veggies, and mix the salad base ahead of time. Store them separately in the fridge.

Combine everything, add the dressing and chips, just before serving to keep the lettuce crisp and the chips crunchy.

The Crunch Factor: Don’t crush the chips into dust! Break them into small, bite-sized pieces for the best texture.

You can do this right in the bag by applying pressure before opening.

Dressing to Taste: Start with 3/4 cup of Catalina and toss the salad. Taste it and add more if you like. One cup can be quite sweet for some people.

Customize It: This salad is incredibly flexible!

Additions: Add a drained can of whole-kernel corn, sliced black olives, or diced red onion.

Protein: Substitute ground turkey or chicken for the beef.

Spice Level: Use hot taco seasoning or add a diced jalapeño for more heat.

Chips: Try Cool Ranch Doritos for a different flavor profile!

Healthier Twist: Use a low-fat Catalina or a Greek yogurt-based ranch dressing. Add more veggies like bell peppers or cucumbers.

Enjoy your delicious and easy Dorito Taco Salad