Description
Looking for an easy Taco Salad for lunch or dinner? This Dorito Taco Salad Recipe is the perfect choice! Packed with fresh ingredients and topped with a delicious taco salad dressing
Ingredients
A truly crave-worthy taco salad starts with a handful of bold, colorful ingredients. Each element brings a unique flavor and texture. Here’s what you’ll need—and some fresh ideas if you want to mix it up!
For the Salad:
- Ground beef (1 pound, 90/10 lean recommended)**
Swap with ground turkey, chicken, or plant-based crumbles for a lighter or veggie version - Taco seasoning (2-3 tablespoons, homemade or store-bought)
Use low-sodium or homemade for customized spice levels - Romaine lettuce (6 cups, shredded)
Iceberg or a spring mix also work - Cherry tomatoes (1.5 cups, halved)
Or, dice 2 large ripe tomatoes - Black beans (1 can, 15 oz, drained and rinsed)
Pinto beans or kidney beans offer a nice twist - Corn kernels (1 cup, fresh, frozen, or canned)
Grilled or charred corn adds a smoky layer - Shredded cheddar cheese (1 cup)
Monterey Jack or a Mexican blend works well too - Red onion (1/3 cup, finely diced)
- Avocado (1-2, sliced or cubed)
- Crushed tortilla chips (1 to 1.5 cups)
Or sub with baked tortilla strips for a lighter crunch - Fresh cilantro (1/3 cup, rough-chopped, optional)
- Sour cream or Greek yogurt (for topping, optional)
- Salsa or taco sauce (for drizzling)
- Lime wedges (for zest and brightness)
- Jalapeño slices (optional, for kick)
Pro Tips:
– To boost veggie power, try adding bell peppers or shredded carrots.
– Swap cheese for a dairy-free version if needed, or sprinkle in pepitas for crunch and protein.
Instructions
1. Brown the Beef
Heat a large skillet over medium-high. Add the ground beef, breaking it up with a spatula. Sprinkle in the taco seasoning. Stir well and cook until the meat is nicely browned and cooked through, about 6-7 minutes.
Tips:
- Don’t overcrowd the pan—this prevents steaming and delivers the tasty browned bits.
- For even more flavor, toss in a diced clove of garlic or a splash of salsa during the last minute.
2. Warm Beans and Corn
While your beef cooks, add drained black beans and corn to a small saucepan or microwave-safe bowl. Warm gently on the stove for 2-3 minutes or in the microwave for 30-45 seconds. Stir occasionally until heated throughout.
3. Prep Fresh Ingredients
Shred the lettuce, halve (or dice) tomatoes, mince red onion, cube the avocado, and chop cilantro if using. Keep ingredients separate for a vibrant layered salad—or toss for a classic chop.
Tip:
- To keep avocados bright, toss them with a squeeze of lime juice.
4. Assemble the Salad
In a large salad bowl or on a serving platter, arrange lettuce as the base. Sprinkle over the tomatoes, warm beans and corn, red onion, and cheese. Top with hot taco meat so it melts the cheese ever so slightly.
Pro hint:
- Layering while ingredients are still warm helps the flavors meld beautifully!
5. Add Crunch and Finishings
Scatter crushed tortilla chips overtop just before serving for that signature crunch, then garnish with avocado, cilantro, and a generous squeeze of lime. Offer small bowls of sour cream, Greek yogurt, salsa, and jalapeño on the side for custom toppings.
Personal Touch:
- Drizzle with creamy cilantro-lime dressing or chipotle ranch for extra zing.
Nutrition
- Calories: 410
- Sodium: 780mg
- Fat: 21g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 25g