Add crunchy nacho cheese-flavored Doritos to this taco salad, and watch how quickly it disappears!
This version of taco salad differs slightly from the one I used to make for my daughter years ago, which we still love to this day. Instead of beef, that version called for black beans and a creamy Italian dressing, which, much to our dismay, was discontinued some time ago. So, now I prepare this version that features savory taco meat and ultra-delicious, crunchy nacho cheese-flavored Doritos.
My favorite part about making this recipe is crushing the chips in my hands. I know what you’re thinking—that my hands must turn orange from the nacho cheese flavoring. You’re right, and that’s exactly why it’s the best part—because I get to lick my fingers clean afterward. Of course, the more civilized way is to crush them in a bag, but that just takes away all the fun.
I also love how easy this salad is to make. I prefer to chop the lettuce and tomatoes into small bite-sized pieces, as that enhances the visual impact of this salad. I also like to use a homemade Taco Seasoning Recipe, but you could certainly use a store-bought packet. Either way, the assortment of flavors and textures in this salad feels like a party in a bowl!
Delicious ways to enhance this salad
Salads are the perfect canvas—you can easily add or subtract ingredients that you like or dislike. As I mentioned before, my original version contained beans instead of beef. And sometimes, I like to mix beans and beef together (I’ll often use a blend of kidney, black, and pinto beans). Sliced black olives, chopped cucumbers, shredded carrots, chopped red bell peppers, diced avocados, and corn are other tasty additions to this salad. You can even swap the nacho cheese-flavored chips for cool ranch, spicy, salsa verde, or any of the other Doritos varieties to change up the flavor profile.
Now, what about salad dressing? You can choose any type you like, whether it’s bottled or homemade. I’ve mixed creamy Italian and Caesar dressings together, as well as used them on their own. Catalina Dressing or Homemade French Vinaigrette also works well, adding a nice tang to the salad. You can also try it with this creamy Homemade Peppercorn Ranch Salad Dressing. Another option I often use is salsa, and this Roasted Tomato Salsa brings a lot of flavor. Sour cream or plain Greek yogurt would go great with salsa, too.
How do I store leftovers?
Once prepared, this salad is best consumed as soon as possible. While you can store the leftover Doritos taco salad in an airtight container in the refrigerator for up to 2 days, it will become soggy due to the dressing. If possible, it’s best to store the salad components separately, keeping the chopped lettuce apart from the cooked taco meat, cheese, and dressing. Add everything together when ready to serve and crumble the chips on top. When storing the various salad parts separately, they will stay fresh in the refrigerator for up to 3 days.
Serving suggestions
A Doritos taco salad is a meal in itself, but that doesn’t mean you can’t enjoy other items with it. Since soup and salad make such a great combination, I highly recommend trying Instant-Pot Black Bean Soup, 15-Bean Soup, or Avocado Soup. You can also serve a bowl of Guacamole Salsa or Corn Salsa on the side. A Mangonada is the perfect beverage to accompany this salad, helping to cool you down while simultaneously heating things up.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons taco seasoning mix
- 1/2 cup water
- 4 cups chopped romaine lettuce
- 1 medium tomato diced
- 3/4 cup shredded cheddar cheese
- 1 1/2 cups lightly crushed nacho cheese-flavored tortilla chips such as Doritos
- 1/2 cup light salad dressing whichever you prefer
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until it is no longer pink, breaking it into small pieces with a spatula.
- Stir in the taco seasoning and water. Let it simmer for about 5 minutes until the sauce thickens. Then, remove the skillet from the heat and allow the meat to cool slightly.
- In a large bowl, combine the chopped romaine lettuce, diced tomato, and shredded cheddar cheese. Add the cooled meat and toss gently.
- Just before serving, sprinkle the crushed tortilla chips over the salad and drizzle with the light salad dressing. Toss again to evenly coat all ingredients.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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