Spicy Dorito® Taco Salad

Spicy Dorito® Taco Salad

11 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
Lora R
Recipe by  Lora R

“A delicious refreshing taco salad with a tangy twist.”

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Adjust Servings

Original recipe yields 10 servings



  1. Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
  2. Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
  3. Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

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Reviews (11)

Rate This Recipe
Sarah Jo

Sarah Jo

I used ground turkey instead of ground beef, Cool Ranch Doritoes, organic black beans and I doubled the amount of tomato. The pickled jalapeno peppers I used were homemade. The dressing was very unique. For us, it was VERY sweet. I would like to try it again but cut back on the sugar by at least half. Fun quick dinner recipe.



This is an old-fashioned taco salad - I remember eating this as a very young teen. This is good although we would prefer a bit more heat. Adding the chips at serving is definitely the way to go to avoid sogginess. The dressing is good - but way too sweet. I cut the sugar in half and it was still too sweet for our tastes. But overall it's a very good recipe for those who don't care for much heat but still enjoy the taco flavor.



YUM! This is the BEST Dorito salad that I've had, and I think the secret is in the dressing! Made exactly as written, and thought it was perfect as is...I mixed everything but the dressing (which I made earlier in the day and let it set) and the Doritos, then just mixed those in right before serving. This is a keeper and one that I will be making often! Thanks for sharing. :)

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Amount Per Serving (10 total)

  • Calories
  • 561 cal
  • 28%
  • Fat
  • 39.8 g
  • 61%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 844 mg
  • 34%

Based on a 2,000 calorie diet



previous recipe:

Taco Salad III


next recipe:

Taco Salad Made Over