I love this salad because it’s the perfect mix of textures—crunchy, creamy, and satisfying in every bite. It feels indulgent but is still packed with fresh veggies and protein. The Doritos add a fun twist that makes even picky eaters excited to dig in, and it’s easy to customize with your favorite toppings. Plus, it comes together in under 30 minutes, making it one of my go-to meals when I want something fast and delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 lb lean ground beef 1 cup black beans (drained and rinsed) 1 package taco seasoning (or homemade) 1 tomato (chopped or ½ cup canned, diced, drained) 1 head romaine lettuce (or another variety) 1 cup sweet canned corn (drained) 1 cup shredded cheddar cheese ½ red pepper (finely chopped) ¾ cup Catalina dressing 2 cups nacho flavor Doritos (broken – about 80 grams) optional: jalapeños, sour cream, cilantro, salsa, red onion, green onions, lime wedges, pico de gallo, black olives, etc., for topping
Directions
I start by browning the ground beef in a large skillet over medium-high heat. Once it’s cooked through, I drain any excess grease using paper towels or a spoon.
I stir in the black beans and taco seasoning, letting everything cook together for a minute or two to absorb the flavors. Then I remove it from the heat and allow it to cool slightly.
While the meat cools, I chop the tomato and squeeze out the excess liquid so the salad stays crisp.
In a large salad bowl, I combine the romaine lettuce, tomato, corn, shredded cheese, and chopped red pepper.
I top the salad with the cooled beef and bean mixture, then drizzle the Catalina dressing over everything.
Finally, I sprinkle the broken Doritos on top right before serving so they stay crunchy. I sometimes let everyone add their own dressing and Doritos if I’m serving it buffet-style or prepping ahead.
Servings and Timing
This recipe serves about 6 people and takes a total of 25 minutes—10 minutes of prep and 15 minutes of cooking.
Variations
I like to change this salad up depending on what I have on hand. Sometimes I use ground turkey or shredded chicken instead of beef for a lighter option. For extra veggies, I toss in avocado, cucumbers, or diced bell peppers. If I’m craving heat, I add jalapeños or a drizzle of hot sauce. When I want a little creaminess, I swap Catalina dressing for ranch or chipotle dressing—it’s just as delicious.
Storage/Reheating
I find this salad is best enjoyed fresh so the lettuce and Doritos stay crisp. However, I store the individual components separately if I plan to make it ahead. The beef and bean mixture keeps well in an airtight container in the fridge for 3–4 days. I reheat it with a drizzle of oil in a skillet or serve it cold over the salad. The chopped vegetables and cheese can be prepped up to 2 days in advance and stored in separate containers.
FAQs
Can I make this ahead of time?
Yes, I prepare all the components ahead but keep the dressing and Doritos separate until serving to maintain freshness.
What type of lettuce works best?
I love using crisp romaine, but iceberg or mixed greens also work great for a refreshing crunch.
Can I use a different dressing?
Absolutely! Ranch, chipotle ranch, or a creamy salsa dressing are great alternatives to Catalina.
How can I make it vegetarian?
I skip the beef and double the beans or add lentils, tofu crumbles, or plant-based ground meat.
Can I make it spicier?
Yes, I add extra taco seasoning, diced jalapeños, or a splash of hot sauce for more heat.
Do I have to use Doritos?
No, but I love the flavor they add. You can use tortilla chips, Fritos, or even baked pita chips instead.
What kind of cheese works best?
I usually use cheddar, but Monterey Jack or pepper jack adds great flavor and meltiness.
How do I keep the salad from getting soggy?
I add the dressing and Doritos right before serving and store leftovers without them.
Can I serve it warm?
Yes, I sometimes serve the taco meat slightly warm over the cold salad—it’s a great temperature contrast.
What sides go well with this salad?
I like to serve it with guacamole, Mexican rice, or queso dip for a complete Tex-Mex meal.
Conclusion
I love how this Dorito Taco Salad brings together fresh veggies, savory taco flavors, and that irresistible Dorito crunch in one colorful bowl. It’s quick, fun to make, and endlessly customizable. Whether I’m feeding the family on a busy weeknight or making a dish for a party, this salad always disappears fast—it’s that good.
A fun and flavorful twist on classic taco salad, this Dorito Taco Salad combines seasoned beef, crisp veggies, cheddar cheese, and crunchy nacho Doritos tossed in tangy Catalina dressing for the ultimate Tex-Mex crowd-pleaser.
Ingredients
1 lb lean ground beef
1 cup black beans, drained and rinsed
1 package taco seasoning (or homemade)
1 tomato, chopped (or 1/2 cup canned, diced, drained)
1 head romaine lettuce, chopped
1 cup canned sweet corn, drained
1 cup shredded cheddar cheese
1/2 red bell pepper, finely chopped
3/4 cup Catalina dressing
2 cups nacho-flavor Doritos, lightly crushed
Optional toppings: jalapeños, sour cream, cilantro, salsa, red onion, green onions, lime wedges, pico de gallo, black olives
Instructions
In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess grease.
Add black beans and taco seasoning to the cooked beef. Stir and cook for 1–2 minutes, then remove from heat and let cool slightly.
Chop the tomato and pat dry to prevent excess moisture.
In a large salad bowl, combine chopped lettuce, tomato, corn, cheese, and red bell pepper.
Add the cooled beef and bean mixture to the salad bowl.
Drizzle Catalina dressing over the top and toss lightly to combine.
Just before serving, sprinkle crushed Doritos on top for crunch. Add optional toppings as desired.
Notes
Keep Doritos and dressing separate until serving to maintain crispness.
Substitute ground turkey or shredded chicken for a lighter version.
Use ranch or chipotle dressing instead of Catalina for a different flavor.
Add diced avocado or cucumber for extra freshness.
Serve with guacamole, salsa, or Mexican rice for a complete meal.
