Description
A quick and flavorful Easy Doritos Taco Salad combining fresh shredded iceberg lettuce, zesty ground beef seasoned with taco spices, crunchy nacho cheese tortilla chips, and a tangy Catalina dressing, topped with diced tomatoes, onion, and shredded cheddar cheese for a satisfying Southwest-inspired meal.
Ingredients
Salad Base
- 1 head of iceberg lettuce, finely shredded
- 2 tomatoes, diced
- 1 onion, chopped (optional)
- 2 cups shredded cheddar cheese
- 15.5 ounces bag of nacho cheese tortilla chips, crushed
Beef Mixture
- 1 ½ pounds ground beef, cooked and drained
- 1 packet of taco seasoning (or 3 tablespoons homemade taco seasoning)
Dressing
- 1 bottle (16 ounces) Catalina dressing
Instructions
- Cook the Beef: In a skillet over medium heat, cook the 1 ½ pounds of ground beef until it is browned and fully cooked, breaking it apart as it cooks. Drain the excess fat to keep the salad from being greasy.
- Season the Beef: Add the taco seasoning packet (or 3 tablespoons homemade seasoning) to the cooked beef. Stir well to evenly coat the meat with the spices. Cook for an additional 2-3 minutes to allow the flavors to blend. Remove from heat and set aside to cool slightly.
- Prepare the Vegetables: While the beef is cooking, finely shred the iceberg lettuce, dice the tomatoes, and chop the onion if using. Place these together in a large salad bowl.
- Add Cheese and Chips: Add the 2 cups of shredded cheddar cheese and crushed nacho cheese tortilla chips to the bowl with the vegetables. This adds texture and cheesy flavor to your salad.
- Combine Salad Ingredients: Once the beef mixture has cooled slightly, add it to the salad bowl. Pour the entire 16-ounce bottle of Catalina dressing over the mixture.
- Toss and Serve: Gently toss the salad ingredients until everything is well combined and coated with dressing. Serve immediately to enjoy the crisp texture of the chips and freshness of the veggies.
Notes
- For a spicier kick, add jalapeño slices or hot sauce.
- To make this salad gluten-free, ensure the taco seasoning and chips are certified gluten-free.
- This salad is best eaten immediately to keep the chips from getting soggy.
- You can substitute ground turkey or chicken for a leaner option.
- Feel free to add black beans or corn for extra protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American, Tex-Mex
