Let’s break down Doritos Taco Salad even further with additional details to make sure every step is clear, the flavors pop, and the texture is perfect!

par

Doritos Taco Salad (Serves 10)

Ingredients:

  • 2 heads iceberg lettuce: Rinse, dry, and chop into bite-sized pieces. The crisp texture of iceberg works best for this salad.
  • 3 cups cheddar cheese: Use sharp cheddar for a more intense flavor or mild cheddar for a softer taste. Pre-shredded works fine, but freshly shredded cheese melts better and has more flavor.
  • 2 large tomatoes, diced: Remove the seeds for less moisture in the salad, or leave them in if you like extra juiciness.
  • 2 lbs ground beef: Choose a lean variety to avoid excess grease, but if using higher fat content, drain well after cooking. Taco seasoning (store-bought or homemade) can be added for a more traditional taco flavor.
  • 1 party-size bag of Doritos, crushed: Use your favorite flavor! Nacho Cheese is classic, but Cool Ranch or Spicy Nacho add a unique twist. Crush them into medium-sized pieces—too fine, and they’ll get lost in the salad; too large, and they’ll be hard to eat.
  • 2 family-size bottles Catalina dressing: The tangy-sweet Catalina dressing is key to this salad. Use the full amount for a well-coated, flavorful salad, but you can adjust based on personal preference.

Optional Add-ins:

  • 1 small can sliced black olives, drained: Adds a briny, salty contrast.
  • 1/2 cup chopped green onions: Adds a mild onion flavor and some crunch.
  • 1 small can black or kidney beans, drained and rinsed: A more filling option for those who enjoy beans.
  • Sour cream or guacamole: Serve on the side for a creamy, cooling element.
  • Jalapeños: For those who love spice, sliced pickled jalapeños add a kick!

Step-by-Step Instructions:

  1. Prepare the Ground Beef:
  • In a large skillet, brown 2 lbs of ground beef over medium heat. Break it up as it cooks to ensure even browning.
  • If you’re using taco seasoning (recommended for more flavor), drain the excess fat after the beef is cooked, then return it to the pan. Add a packet (or two) of seasoning along with the water called for on the package, and cook until the water evaporates, about 5 minutes. Let the seasoned beef cool slightly before adding to the salad.
  1. Chop and Prep Veggies:
  • While the beef cooks, chop 2 heads of iceberg lettuce into bite-sized pieces. Iceberg lettuce is super crisp, which helps balance the rich and savory flavors in the salad. Make sure it’s dry—wet lettuce will make the Doritos soggy faster.
  • Dice 2 large tomatoes. For a less watery salad, scoop out the seeds and just use the firm flesh. Set aside.
  1. Cheese and Chips:
  • Shred 3 cups of cheddar cheese (if using a block). Freshly shredded cheese melts better, but pre-shredded works for convenience. You can also use Mexican blend cheese for more variety in flavor.
  • Crush the Doritos: The easiest way to do this is by crushing them in the bag. Simply press down lightly, breaking them into bite-sized pieces. You don’t want dust, but small to medium pieces that will provide a satisfying crunch in every bite. Leave this step until the end to keep the chips as crispy as possible.
  1. Mix the Dressing:
  • Open 2 family-size bottles of Catalina dressing and give them a good shake. You’ll need this for tossing the salad, but keep it ready to add later.
  1. Assemble the Salad:
  • In a large mixing bowl or roasting pan (if feeding a big crowd), start by layering the chopped iceberg lettuce at the bottom.
  • Add the cooled, cooked ground beef on top of the lettuce. Make sure it’s not too hot, or it will wilt the lettuce and melt the cheese too soon.
  • Add the diced tomatoes, then cheddar cheese, and any additional ingredients you want (like black olives, green onions, or beans).
  • For a final, essential touch, sprinkle in the crushed Doritos. You’ll want to add these just before serving so they retain their crunch.
  • Pour the Catalina dressing evenly over the top. Start with one and a half bottles, toss the salad gently, and see if more dressing is needed. You can add more if you like it extra saucy. The dressing gives the salad its signature tangy flavor that balances the richness of the beef and cheese.
  1. Toss and Serve:
  • Use large tongs or a spoon to thoroughly toss the salad, ensuring everything is evenly coated with dressing. You want the Doritos to get a light coating but still stay crispy.
  • Serve immediately while the Doritos are crunchy, or have guests assemble their own plates and add the dressing and chips themselves if you’re at a potluck.

Tips:

  • Make it ahead: You can cook the beef, chop the lettuce, and dice the tomatoes ahead of time. Just store everything separately in the fridge and assemble the salad right before serving to keep the lettuce crisp and the Doritos crunchy.
  • Custom Dressing: If you prefer something different, Ranch dressing or a mix of salsa and sour cream can be used in place of Catalina for a creamier version.
  • Extra flavor: Add a tablespoon or two of lime juice or a sprinkle of cilantro for a fresh twist.
  • Leftovers: Store any leftovers in the fridge, but note that the Doritos will soften. For best results, store the salad and Doritos separately and add chips when ready to serve again.

This extra-detailed version of Doritos Taco Salad ensures every flavor and texture is just right. It’s perfect for feeding a crowd and will definitely be a hit at any party!

Laisser un commentaire