Doritos Taco Salad
25 min
|
easy
Recipe by Eunice
Introduction
This Doritos taco salad is a shamelessly crunchy, creamy, salty-fresh crowd-pleaser, with taco-spiced beef, crisp romaine, black beans, corn, cheddar, and ranch hugging those nacho cheese chips.
Perfect for game day, potlucks, and weeknights when you want big flavor fast, toss it right before serving so the chips stay loud and proud, because no sad salads on my watch.
Ingredients (6 servings)
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Ingredients:
- 1 lb ground beef ground beef 1 lb
- 1 packet taco seasoning mix taco seasoning mix 1 oz
- ⅔ cup water water
- 1 head romaine lettuce, chopped romaine lettuce 1 head
- 1 cup tomato, diced tomatoes 0.4 lb
- 1 cup cucumber, chopped cucumber 0.91 ct
- 1 cup canned corn, drained canned sweet corn kernels 9.09 oz
- 1 cup canned black beans, rinsed, drained black beans 6.06 oz
- 1½ cups shredded cheddar cheese shredded cheddar cheese 7.5 oz
- 2 cups Doritos nacho cheese tortilla chips, slightly crushed Doritos nacho cheese tortilla chips 2 oz
- ½ cup fresh cilantro leaves, chopped (optional) fresh cilantro leaves 0.5 oz
- 16 fl oz ranch salad dressing ranch salad dressing 16 fl oz
How to Make Doritos Taco Salad
-
Prep the greens and veg
Wash and spin-dry the romaine very well, then chop it into bite-size pieces and pat dry again to keep everything crisp.
-
Dice and drain
Dice the tomatoes and chop the cucumber, then rinse and drain the black beans and fully drain the corn so extra liquid does not water down your salad.
-
Brown the beef
Heat a skillet over medium-high until hot, add the ground beef, and break it up with a spatula until no pink remains and the edges get a little browned.
-
Season the beef
Stir in the taco seasoning and water, simmer until saucy and glossy, then taste and adjust salt if needed and let it cool 5 minutes so it does not wilt the lettuce.
-
Crush the chips
Right before assembling, lightly crush the Doritos with your hands to about quarter-size pieces so you keep crunch without turning them into dust.
-
Build the bowl
In a very large bowl, add romaine, tomatoes, cucumber, corn, black beans, cheddar, and cilantro if using.
-
Add beef and chips
Add the warm-but-not-hot taco beef and the crushed Doritos to the bowl.
-
Dress and toss
Start with about half the ranch, drizzle around the sides of the bowl, and toss quickly with tongs until everything is lightly coated, then add more ranch to taste without drowning the crunch.
-
Serve
Plate immediately while the chips are still snappy and finish with a pinch of cilantro on top if you like.
Substitutions
- Swap ground beef with ground turkey or chicken
- Use 93 percent lean and add 1 tablespoon oil when browning so it caramelizes and carries the taco spices, giving you the same savory bite with a slightly lighter finish.
- Use Cool Ranch or Flamin' Hot Doritos instead of Nacho Cheese
- Cool Ranch tilts the salad creamy-herby while Flamin' Hot brings a real kick and a tangy heat, both still delivering the essential crunch and big chip energy.
- Trade ranch for a quick creamy salsa dressing
- Stir equal parts ranch and your favorite tomato salsa or use Greek yogurt thinned with lime and taco seasoning for a tangier, brighter coating that clings beautifully.
Tips
- Dry greens equal crunch
- Any leftover water on romaine kills texture, so spin it twice and blot with a clean towel to keep the chips and cheese from going soggy.
- Bloom the seasoning
- After browning, let the taco seasoning simmer with water until it thickens slightly so the spices open up and coat the meat instead of tasting powdery.
- Season with control
- Taste the beef before it hits the bowl because the chips and cheese add salt, and you want the final salad punchy but not harsh.
- Dress the bowl, not the greens
- Drizzle ranch around the inside of the bowl and toss, which spreads dressing evenly without crushing the lettuce.
- Stagger the chips
- Fold in half the chips for structure, plate, then sprinkle the rest over the top so you keep fresh crunch in every serving.
- Warm-cool contrast
- Let the beef cool just a few minutes so it stays juicy yet does not steam the lettuce, giving you that luxe hot-cold bite.
Nutrition Facts *
| Energy | 932 | kcal |
|---|---|---|
| Protein | 42 | g |
| Total Fat | 66 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 12 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the Doritos from getting soggy?
- Add them at the last minute, toss quickly, and serve right away, or layer them on top after plating to keep maximum crunch.
- Can I make this ahead of time?
- Yes, prep and chill all components separately, cool the beef and store it in a glass container, then rewarm the beef lightly and toss with chips and dressing right before serving.
- My salad got watery, what went wrong?
- Excess moisture from lettuce or tomatoes is the usual culprit, so dry romaine really well, drain the corn and beans thoroughly, and only dress when ready to eat.
- How can I make it spicier without changing the chips?
- Add minced jalapeno to the salad, whisk hot sauce into the ranch, or sprinkle the beef with extra chili powder or cayenne while it simmers.
- Can I serve this to a crowd without it wilting?
- Set it up as a build-your-own bar with bowls of lettuce, toppings, warm taco beef, ranch, and chips so everyone assembles their portion on demand.
- What if I do not want to use the full 16 oz of ranch?
- Start with half and add in small amounts while tossing until everything looks lightly glossy because you want cling, not puddles.
Serving Suggestions
This salad loves extras like pickled jalapenos, a quick squeeze of lime, or a dusting of smoked paprika over the top for a little swagger.
Pair it with an icy lager or a paloma and a side of grilled corn or charred scallions, and you have a full-on crunchy, saucy, New York weeknight win.
More pairings:
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