Spicy Dorito Taco Salad
A zesty taco salad featuring seasoned ground beef, crunchy tortilla chips, and a tangy dressing, topped with cheese and beans.
Equipment
- Skillet
Ingredients
- - 1 pound ground beef
- - ½ teaspoon garlic powder
- - ½ teaspoon chili powder
- - ¼ teaspoon ground black pepper
- - 1 head lettuce chopped
- - 5 cups crushed nacho cheese-flavored tortilla chips
- - 2 cups shredded Colby-Jack cheese
- - 1 15 ounce can dark red kidney beans, drained and rinsed
- - 1 tomato diced
- - ⅓ cup chopped onion
- - ¼ cup pickled jalapeno peppers chopped
- - 1 cup vegetable oil
- - ½ cup white sugar
- - ½ cup ketchup
- - 1 envelope taco seasoning mix
- - 2 tablespoons cider vinegar
- - 1 tablespoon Worcestershire sauce
Instructions
- In a skillet over medium heat, cook ground beef, garlic powder, chili powder, and black pepper until browned, breaking it into chunks. Drain excess grease and let cool.
- In a large salad bowl, combine lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers.
- In a separate bowl, whisk together vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce until sugar dissolves.
- Pour the dressing over the salad and toss to coat evenly.
Notes
- Customize with additional toppings like sour cream, avocado, or black olives.
- Adjust spice level by adding more or less chili powder and jalapeno peppers.
- Serve immediately for the crunchiest texture or chill before serving for a refreshing twist.
- Adjust spice level by adding more or less chili powder and jalapeno peppers.
- Serve immediately for the crunchiest texture or chill before serving for a refreshing twist.