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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Doritos Taco Salad

A no-fuss weeknight taco salad piled on a bed of crisp iceberg lettuce with seasoned ground beef, shredded cheese, sour cream, and a generous handful of Doritos. Catalina dressing is the nostalgic Midwestern finish that makes it.

Tex-Mextaco saladground beefweeknight dinnereasydoritos

Ingredients

  • —ground beef · the creator makes a large batch for leftovers/nachos
  • 2 packetstaco seasoning
  • —water · amount per the taco seasoning packet directions
  • —iceberg lettuce · chopped
  • —tomato · chopped
  • —sour cream
  • —shredded cheese
  • —Doritos · dye-free available if sensitive to dyes
  • —Catalina dressing

Steps

  1. 1

    Brown the ground beef in a skillet, breaking it up as it cooks. Be patient and cook it until it is truly browned, not gray.

  2. 2

    Wash your hands after handling the raw meat and its packaging.

  3. 3

    Drain the fat from the cooked beef using paper towels or your preferred method — do not pour it down the drain.

  4. 4

    Stir in two packets of taco seasoning plus the amount of water called for on the packets, and let it simmer.

  5. 5

    While the meat simmers, prep the salad components: chop the lettuce and tomato, and set out the sour cream, shredded cheese, Doritos, and Catalina dressing.

  6. 6

    Build each salad on a plate: start with iceberg lettuce, then cheese, Doritos, taco meat, and sour cream.

  7. 7

    Finish with Catalina dressing, or top with whatever you like.

Creator's notes

Jessica makes extra taco meat so there are nachos for lunch the next day. Iceberg lettuce is non-negotiable for her — that's how her family made it growing up — and the Catalina dressing comes from a cousin who did it once when she was a kid. Dye-free Doritos are an option for kids sensitive to food dye.

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