Real Recipes From Real Home Cooks ®

dorito taco salad

(1 rating)
Blue Ribbon Recipe by
Kristina Talkington
Centralia, KS

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!

— The Test Kitchen @kitchencrew
(1 rating)
method Stove Top

Ingredients For dorito taco salad

  • 1 lb
    ground beef
  • 1 pkg
    taco seasoning mix
  • 1
    medium head iceberg lettuce
  • 1 can
    kidney beans, rinsed and drained (15 oz)
  • 6 oz
    shredded cheddar cheese
  • 1 pt
    cherry tomatoes, halved
  • 2 stalk
    green onions, diced
  • 1 can
    black olives, diced (3.8 oz)
  • 1/2-1 pkg
    nacho cheese chips, crushed (9.34 oz)
  • 1 c
    Dorothy Lynch salad dressing

How To Make dorito taco salad

  • Browning ground beef with taco seasoning.
    Prepare ground beef with taco mix according to directions. Place in refrigerator to let cool.
  • Lettuce, beef mixture, beans, tomatoes, olives, and green onion layered in bowl.
    In a very large salad bowl, layer lettuce, beef mixture, beans, tomatoes, olives, and green onion.
  • Crushed chips and cheese added to the bowl.
    Add crushed chips and cheese right before serving.
  • Tossing Dorito Taco Salad together.
    Right before serving, toss the salad together.
  • Pouring dressing over the salad.
    Pour salad dressing over the salad and toss.