Nacho Taco Salad Recipe
Iceberg lettuce, tomatoes, colby jack, house made taco meat & Doritos tossed in chipotle ranch Finished with chopped cilantro, sour cream and avocado slices.
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Ingredients
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Salad Base
House Taco Meat
Chipotle Ranch
Finish & Garnish
Method
House Taco Meat
- 1
Cook aromatics
Heat a large skillet over medium-high heat. Add 1 tbsp oil. When hot, add the diced onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Brown meat
Add 1 lb ground beef (or turkey) to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes.
- 3
Season and simmer
Stir in chili powder, cumin, smoked paprika, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 1 tbsp tomato paste and 1/2 cup stock; scrape up any browned bits. Reduce heat to medium-low and simmer 6–8 minutes until slightly thickened and flavorful. Taste and adjust seasoning. Remove from heat and keep warm.
Chipotle Ranch
- 4
In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk until smooth.
- 5
Add 1 tsp chopped chipotle in adobo, 1 tsp adobo sauce, 1 tbsp lime juice, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Whisk to combine. Taste and add more adobo or buttermilk to reach desired heat and pourable consistency. Chill until ready to assemble.
Salad Assembly
- 6
Prepare vegetables: core and quarter the iceberg lettuce, then thinly slice or chop into bite-sized pieces (about 8 cups loosely packed). Halve and dice the Roma tomatoes (about 1 to 1 1/2 cups). Shred 1 1/2 cups Colby Jack cheese. Slice the avocado into even slices and toss lightly with a squeeze of lime to prevent browning, if desired.
- 7
Toss salad: In a large mixing bowl, combine the chopped iceberg lettuce, diced tomatoes, shredded Colby Jack and 4 cups crushed Doritos (reserve a small handful for topping). Add the warm taco meat and drizzle about half of the chipotle ranch (adjust to taste). Gently toss so the Doritos soften slightly but still retain some crunch and the meat is evenly distributed.
- 8
Plate and finish: Divide the tossed salad among 4 plates or bowls. Top each portion with a few Dorito pieces reserved for crunch, a generous spoonful (about 2 tbsp) of sour cream, 3–4 avocado slices and a sprinkle (about 1 tbsp) of chopped cilantro.
- 9
Serve: Offer remaining chipotle ranch and lime wedges on the side for guests to add more. Serve immediately so Doritos remain partly crunchy.