dorito taco salad
(1 rating)
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
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1 lbground beef
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1 pkgtaco seasoning mix
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1medium head iceberg lettuce
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1 cankidney beans, rinsed and drained (15 oz)
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6 ozshredded cheddar cheese
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1 ptcherry tomatoes, halved
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2 stalkgreen onions, diced
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1 canblack olives, diced (3.8 oz)
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1/2-1 pkgnacho cheese chips, crushed (9.34 oz)
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1 cDorothy Lynch salad dressing
How To Make dorito taco salad
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1Prepare ground beef with taco mix according to directions. Place in refrigerator to let cool.
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2In a very large salad bowl, layer lettuce, beef mixture, beans, tomatoes, olives, and green onion.
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3Add crushed chips and cheese right before serving.
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4Right before serving, toss the salad together.
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5Pour salad dressing over the salad and toss.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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