dorito taco salad
I had this at a potluck dinner one time, and I fell in love with it. A nice refreshing salad that fills you up. It's also a great way to use leftover taco meat. Enjoy!
Blue Ribbon Recipe
Serve this taco salad as a meal or a side dish at your summer cookouts. It has a nice mixture of flavors and textures. The Dorothy Lynch dressing is sweet and has a little spice and it goes well with the savoriness of the salad. There is just enough to coat everything. The nacho chips not only add flavor but give the salad a nice crunch. Taco meat adds heartiness to the dish. Yum!
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound ground beef
- 1 package taco seasoning mix
- 1 - medium head iceberg lettuce
- 1 can kidney beans, rinsed and drained (15 oz)
- 6 ounces shredded cheddar cheese
- 1 pint cherry tomatoes, halved
- 2 stalks green onions, diced
- 1 can black olives, diced (3.8 oz)
- 1/2-1 package nacho cheese chips, crushed (9.34 oz)
- 1 cup Dorothy Lynch salad dressing
How To Make dorito taco salad
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Step 1Prepare ground beef with taco mix according to directions. Place in refrigerator to let cool. -
Step 2In a very large salad bowl, layer lettuce, beef mixture, beans, tomatoes, olives, and green onion.
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Step 3Add crushed chips and cheese right before serving.
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Step 4Right before serving, toss the salad together.
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Step 5Pour salad dressing over the salad and toss.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Salads
Keyword:
#Doritos
Keyword:
#Taco Salad
Collection:
All-Star Salads
Ingredient:
Beef
Culture:
American
Method:
Stove Top
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