Go Back
–+ servings

Dorito Taco Salad with Ground Beef

Created by: Sarah Mock
A bowl of taco salad with ground beef, lettuce, tomatoes, black olives, jalapeños, corn, shredded cheese, crushed tortilla chips, red onions, lime wedges, and a dollop of sour cream.
prep time15 minutes
cook time10 minutes
total time25 minutes
Makes 8 servings

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
    Cooked ground beef in a cast iron skillet with a wooden spatula resting on the edge, on a white marble surface.
  • 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
    Cooked ground beef with seasoning in a cast iron skillet, stirred with a wooden spoon on a white marble surface.
  • 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
    A glass bowl filled with separate sections of lettuce, shredded cheese, black olives, red onion, corn, green bell pepper, diced tomato, and pinto beans on a white surface.
  • 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
    A glass bowl filled with lettuce, orange tortilla chips, seasoned ground beef, and creamy dressing arranged in layers.
  • Top with the remaining crushed Doritos, sour cream, and fresh chopped cilantro. Serve with lime wedges. Enjoy!
    Sour cream, Fresh chopped cilantro
    A bowl of taco salad topped with ground beef, tomato, jalapeños, black olives, red onion, shredded cheese, cilantro, lime wedges, and a dollop of sour cream.

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.

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®