Add Preferred Source
Doritos Taco Salad is crunchy, cheesy, and so hard to stop eating that it has been my most asked-for potluck dish for years. The bowl is loaded with crisp romaine, bold taco beef, shredded cheddar, jalapeños, and crushed Nacho Doritos for that signature cheesy crunch. That homemade Catalina dressing ties the whole thing together.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this for game day, Cinco de Mayo, and summer potlucks when I need something bold that feeds a crowd and never has leftovers. It comes together fast, which makes it one of my favorite dishes for entertaining. But if you happen to have any leftovers, store the undressed salad and dressing separately in the fridge for 2 to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Doritos Taco Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I make taco salad from start to finish, with a touch of the crunchy Doritos.
Brown the Ground Beef
Heat a cast-iron skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks. A sturdy wooden spoon or a meat chopper makes quick work of crumbling the meat evenly.
Feel free to swap the ground meat for lean ground beef for less grease, or ground turkey if that’s what you have on hand. Just note that turkey meat is lighter and milder in flavor and may need more seasoning.
Season the Meat
Drain excess grease if needed, then season with the taco seasoning packet, add water, and stir well. If you used ground turkey, add a pinch more seasoning. Let the taco meat mixture simmer for about 5 minutes until thickened and saucy.
Whisk the Catalina Dressing
In a small bowl or jar, whisk together the red wine vinegar, ketchup, honey or agave, Worcestershire sauce, smoked paprika, onion powder, and vegetable oil until smooth. A mason jar with a tight lid lets you just shake everything together if you’d rather skip the whisk.
Build the Salad Base
In a large bowl, add the romaine lettuce, cherry tomatoes, radishes, and cheddar cheese. For a crisper base, you can swap romaine for iceberg lettuce, though you’ll lose a little of the sturdiness that romaine brings to hold up all that meat and toppings.
You may use pinto beans in place of black or kidney beans for a softer, earthier bite, and reach for a simple Mexican blend or shredded Cheddar Jack cheese if you want melty Monterey Jack alongside the sharp Cheddar.
To bulk it up further, try adding green peppers, diced onion, red onion, and more veggies for extra crunch and color. Chop everything into bite-sized pieces so it tosses evenly. A wide porcelain salad bowl gives you plenty of room to toss without spilling.
Add the Meat and Doritos
Add the warm seasoned ground beef and crushed Nacho Cheese Doritos right on top of the veggies. For the chips, you can go with classic Nacho Cheese, Sweet and Spicy, or Cool Ranch, whichever flavor you’re feeling. Give everything a light toss just to bring it together before adding the rest of the toppings.
Add the Beans, Olives, and Jalapeños
Now pile on the black beans, kidney beans, black olives, and jalapeños all at once. I love adding these after the first toss so they stay whole and don’t get smashed in.
Dress and Serve
Drizzle the dressing over the salad and toss gently using mini salad tongs to combine. Scatter the fresh cilantro on top, then finish with extra crushed Doritos before serving for that final layer of crunch.
Serve immediately and enjoy!
Doritos Taco Salad
Ingredients
For the Salad:
- 1 head romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup radishes sliced
- 1 cup shredded cheddar cheese
- 1 cup black beans rinsed and drained
- 1 cup kidney beans rinsed and drained
- ¼ cup sliced jalapeños
- ¼ cup sliced black olives
- 2 cups Nacho Doritos crushed
- Fresh cilantro for garnish
For the Taco Meat:
- 1 pound ground beef
- 1 packet taco seasoning
- ½ cup water
Catalina Dressing:
- ½ cup red wine vinegar
- ⅓ cup ketchup
- ¼ cup honey or agave
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ cup vegetable oil
Instructions
- Heat a skillet over medium heat and cook the ground beef until browned.1 pound ground beef
- Drain excess grease if needed. Add the taco seasoning and water, then stir well. Simmer for about 5 minutes until thickened.1 packet taco seasoning, ½ cup water
- In a small bowl or jar, whisk together the red wine vinegar, ketchup, honey, Worcestershire sauce, smoked paprika, onion powder, and vegetable oil until smooth.½ cup red wine vinegar, ⅓ cup ketchup, ¼ cup honey or agave, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ cup vegetable oil
- In a large bowl, combine the romaine lettuce, cherry tomatoes, radishes, cheddar cheese, black beans, kidney beans, jalapeños, and black olives.1 head romaine lettuce, 1 cup cherry tomatoes, 1 cup radishes, 1 cup shredded cheddar cheese, 1 cup black beans, 1 cup kidney beans, ¼ cup sliced jalapeños, ¼ cup sliced black olives
- Add the warm taco meat and crushed Doritos.2 cups Nacho Doritos
- Drizzle the dressing over the salad and toss gently to combine.
- Top with fresh cilantro and extra crushed Doritos before serving.Fresh cilantro
Notes
Nutrition
How to Store Leftovers
This is best enjoyed fresh, but if you have leftovers or want to make it ahead, store the undressed salad and the dressing separately in the fridge for 2 to 3 days. Always add the Doritos and dressing right before eating so everything stays crisp and fresh.
The taco meat freezes well on its own for up to 3 months, so I often cook a double batch and freeze half. Thaw it overnight in the fridge and warm it in a skillet before serving it over a fresh salad base. Skip freezing the assembled salad though, the lettuce and chips won’t hold up.
What to Serve With Doritos Taco Salad
I love serving this with warm flour tortillas or a basket of extra tortilla chips for scooping. A side of Mexican rice or cilantro lime rice rounds it out into a heartier meal, and a pot of refried or charro beans is always a good addition.
Top it with sour cream, diced avocado, and green onions for creamy richness and fresh color that balances the jalapeño heat. If you’re hosting, set up a toppings station so everyone can customize their own bowl.
For drinks, an ice-cold horchata or a citrusy agua fresca pairs really well with all those bold taco flavors. A few churros or a scoop of cinnamon ice cream makes a sweet finish.
More Easy Recipes for You to Try at Home
If you loved this one, here are more easy salad recipes worth trying.
