Dorito taco salad is a crunchy, savory, crowd-feeding dinner salad loaded with seasoned ground beef, crisp veggies, melted-in cheddar, and an entire bag of crushed Doritos stirred right into the mix. It comes together in about 25 minutes, start to finish. This is our standard Taco Tuesday situation, and honestly, it shows up at every potluck I bring it to.
With ground beef, crisp veggies, cheddar, and a drizzle of ranch dressing, this taco salad is perfect for feeding a crowd or just shaking up your weeknight dinner routine. Did you have an extra bag of Doritos? Be sure to make my viral recipe for Doritos Chicken Casserole.
Ingredients:
Here's what you're building this salad from. Each ingredient plays a role, so I'll walk you through why they're all here.
- Ground beef - 80/20 is my go-to for this recipe. The fat content keeps it juicy and gives you flavor that leaner beef can't match. If you go with 90/10, the beef will be drier and you'll need to season it more aggressively.
- Taco seasoning - One packet handles all the spice work. If you use homemade, aim for about 2 tablespoons. The seasoning creates a saucy coating on the beef when it cooks down with water, which is what you want; it clings to everything in the bowl instead of falling to the bottom.
- Doritos - Nacho Cheese is the classic choice here. The chip flavor becomes part of the dressing when it makes contact with the beef and dressing. Do not substitute plain tortilla chips; you lose the seasoned flavor that makes this salad taste like itself.
- Romaine or iceberg lettuce - Both work. Romaine has more structure and holds up a little better if you're serving this over 20 minutes. Iceberg gives you more crunch. I use romaine.
- Pinto beans - They add body and make this salad a full meal instead of a side. Drained and rinsed; you don't want that can liquid anywhere near your lettuce.
- Shredded cheddar - Sharp cheddar pulls more flavor than mild. Pre-shredded works fine here since it's going into a cold salad, not a hot dish where the anti-caking coating would matter.
- Ranch dressing - This is the binder. It coats the Doritos and the beef and holds everything together. Use a good bottled ranch or make your own; either works.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions
This comes together fast. Cook the beef, let it cool slightly, then toss everything in one bowl. The only thing that will slow you down is chopping your vegetables.
Cook the Ground Beef
In a large skillet over medium-high heat, brown the ground beef for 8 to 10 minutes, breaking it into crumbles as it cooks. You're looking for no more pink and a little browning on some of the pieces; that browning is flavor.
Drain Or Don't Drain?
My personal preference when cooking ground beef is to NOT drain the fat. Fat equals flavor, and I want my recipes to be full of flavor. BUT if you want to drain the fat, do that.
Season the Beef
Stir in the taco seasoning and water. Let it simmer for 5 minutes until the liquid reduces and the seasoning coats the beef in a thick, saucy layer. You'll see it go from soupy to glossy; that's when it's done. Remove from heat and let it cool for at least 10 minutes before it goes into the salad. Hot beef wilts the lettuce and melts the cheese into a puddle.
Build the Salad Base
In a large mixing bowl, combine the chopped lettuce, drained pinto beans, shredded cheddar, diced tomatoes, corn, red onion, jalapeños, and black olives. Toss it once to distribute everything evenly before you add the beef.
Add the Beef, Half the Chips, and Dressing
Add the cooled beef, half the crushed Doritos, and the ranch dressing. Toss gently until everything is coated. The reason you only add half the chips now is simple: the other half go on top and stay crunchy. The chips you toss in will soften slightly from contact with the dressing and beef; that's by design. You get two textures in one bowl.
Garnish and Serve
Top with the remaining Doritos, dollops of sour cream, and fresh cilantro if you're using it. Serve immediately. Lime wedges on the side are not optional in my house.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Make Ahead Instructions
You can prep everything separately up to a day in advance. Store the cooked beef, chopped vegetables, dressing, and chips in separate containers in the refrigerator. When you're ready to eat, toss it together. This is the move for meal prep or for feeding a crowd without the last-minute scramble.
Storage Tips
Keep your leftovers from going soggy:
This salad does not store well once assembled; the chips go soft and the lettuce weeps. If you know you'll have leftovers, dress and chip individual portions only. Store the undressed components separately in airtight containers in the refrigerator for up to 3 days. Add the Doritos and dressing right before eating.
Taco Tuesday Inspiration!
Taco Stuffed Shells
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Yes. Ground turkey is a lighter option that takes the taco seasoning well. Because turkey has less fat than 80/20 beef, taste it after seasoning and adjust before it goes into the salad; it can need a little extra salt.
Yes. Skip the ground beef and add a second can of beans; black beans and kidney beans both work. My vegetarian daughter pushes hard for plant-based chorizo crumbles instead, and she's not wrong; the smoky spice they add is worth tracking down.
Nacho Cheese Doritos are the standard here because the flavor is part of the recipe. Cool Ranch Doritos are the most popular swap and they work well; the flavor profile shifts but it's still good. Plain tortilla chips are a neutral option if you want the crunch without the seasoning, but the salad will taste noticeably different.
No. I don't. The fat carries the taco seasoning and adds richness to the salad. If you prefer to drain it, you can; just know the beef will be a little drier and the flavor will be slightly leaner.
Cook the beef and chop the vegetables up to a day ahead. Keep everything separate and toss together right before serving. The one thing you should never prep in advance is the assembled salad; once the dressing and chips meet the lettuce, the clock is ticking.
Sarah's Culinary Insight
- Letting the beef cool for the full 10 minutes is not optional. I've rushed it and added warm beef directly to the lettuce; the whole bowl goes limp within minutes. Give it the time.
- Every time I've made this with pre-dressed chips stirred into the full batch for a party, the chips are soft by the time people serve themselves. Reserve at least half for topping.
- The water in the taco seasoning step matters. Skipping it leaves the seasoning powdery and uneven; adding it and letting it simmer creates the saucy coating that clings to the beef. Watch for the glossy finish.
- Sharp cheddar over mild every single time. Mild gets lost in a bowl with this much going on.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Ingredients
- 1 ½ pounds Ground Beef 85/15
- 1 packet taco seasoning or 3 tablespoons homemade
- ½ Cup water or the amount on back of seasoning packet
- 2 heads Romaine Lettuce chopped (or 1 head iceberg lettuce)
- 15 ounce Pinto Beans rinsed and drained
- 1 ½ Cup cheddar cheese shredded
- 1 ½ Cup Diced Tomatoes
- 1 ½ Cup frozen corn kernels thawed or cooked through
- 1 small Red Onion diced
- 2 jalapenos deseeded and diced
- ½ Cup sliced black olives
- 12 ounce ranch salad dressing or avocado lime ranch salad dressing
- 9.25 ounce bag Doritos Nacho Cheese Chips crushed
- Sour cream for topping
- Fresh chopped cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat and cook the ground beef until browned and no longer pink, about 8-10 minutes. Use a spoon or spatula to break the beef into smaller pieces.1 ½ pounds Ground Beef
- Add water and taco seasoning. Stir until all pieces of beef are seasoned and the powder has dissolved. Cook 5 minutes, until the liquid thickens. Then remove the meat from the heat and let cool for 10 minutes.1 packet taco seasoning, ½ Cup water
- In a large mixing bowl, add the lettuce, beans, cheese, tomatoes, corn, red onions, jalapenos, and black olives.2 heads Romaine Lettuce, 15 ounce Pinto Beans, 1 ½ Cup cheddar cheese, 1 ½ Cup Diced Tomatoes, 1 ½ Cup frozen corn kernels, 1 small Red Onion, 2 jalapenos, ½ Cup sliced black olives
- Add the cooled ground beef to the bowl, half of the crushed Doritos, and cilantro lime salad dressing. Toss until ingredients are well combined.9.25 ounce bag Doritos Nacho Cheese Chips, 12 ounce ranch salad dressing
- Top with the remaining crushed Doritos, sour cream, and fresh chopped cilantro. Serve with lime wedges. Enjoy!Sour cream, Fresh chopped cilantro
Nutrition
Notes
- Letting the beef cool for the full 10 minutes is not optional. I've rushed it and added warm beef directly to the lettuce; the whole bowl goes limp within minutes. Give it the time.
- Every time I've made this with pre-dressed chips stirred into the full batch for a party, the chips are soft by the time people serve themselves. Reserve at least half for topping.
- The water in the taco seasoning step matters. Skipping it leaves the seasoning powdery and uneven; adding it and letting it simmer creates the saucy coating that clings to the beef. Watch for the glossy finish.
- Sharp cheddar over mild every single time. Mild gets lost in a bowl with this much going on.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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