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Spicy Dorito® Taco Salad

Lora R

"A delicious refreshing taco salad with a tangy twist."
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35 m servings 561 cals
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • If you prefer, you can add the chips just before serving to keep them crunchy. I prefer to let them marinate in the dressing.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 29
  1. 42 Ratings

Most helpful positive review

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...

Most helpful critical review

Honestly, I don't know what the author was thinking with some of this recipe. Half a cup of sugar? Seriously? I put in half a tablespoon and was told it was to sweet. I didn't hate it, but the r...

Most helpful
Most positive
Least positive

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...

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 g...

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 (whic...

Crazy that people continuously rate recipes and change everything about the recipe when they make it. ALWAYS make it AS IS first, then change the recipe to suit your tastes. But, please do th...

We have been making this for 38 years. Our recipe calls for Taco Flavored Doritos and Taco FLAVORED grated cheese (must say flavored, it is different from Taco Cheese) and bottled Creamy Italian...

Very good!! Will make again. I did as others suggested and used less sugar. I didn't even use half the amount required and it was still sweet. I used Cool Ranch Doritos instead...

I really liked this salad. I have had it before and it was served with Catalina dressing BUT,, I think the dressing in this recepie is far better,,,I only changed the cheese because I had a taco...

Perfect! The whole family loved this recipe and wants more of it another night. Love this

Every time I make this salad for picnics, I can't stop eating it and its always gone! Very tasty and the doritos really make it tasty