Prep time: 15 mins | Cook time: 10 mins | Servings: 6
Ingredients
- The Protein: 1 lb ground beef, seasoned with 1 packet taco seasoning.
- The Crunch: 1 bag (9.75 oz) Nacho Cheese Doritos, slightly crushed.
- The Greens: 1 head iceberg or romaine lettuce, chopped.
- The Toppings:
- 2 cups shredded cheddar or Mexican blend cheese.
- 1 cup diced tomatoes.
- 1/2 cup diced green onions.
- 1 can (2.25 oz) sliced black olives, drained.
- Optional: Fresh cilantro and diced cucumbers.
- The Dressing: 1 cup Catalina or French dressing (or a creamy ranch for a cooler finish).
Instructions
- Brown the Meat: In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain the fat, add the taco seasoning and a splash of water, and simmer for 5 minutes. Let it cool slightly.
- Chop the Veggies: While the meat cools, chop your lettuce, tomatoes, onions, and any other desired vegetables.
- The Big Mix: In a very large bowl, combine the lettuce, cooled taco meat, cheese, tomatoes, olives, and onions.
- Add the Crunch: Just before serving, fold in the crushed Doritos. Note: Adding them too early will cause the chips to lose their signature crunch.
- Dress it Up: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve: Dish it out immediately and top with a dollop of sour cream or extra cilantro if you’re feeling fancy.