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Unknownchef86's Killer Taco Salad

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“I made this the other day for a get-together of old friends. It got rave reviews from them, so I thought I'd post it here for others to enjoy. That, and so I don't forget what I did. :D If desired, you could serve it wrapped in a flour tortilla. Chopping the roast is much easier when using the pulse setting on a food-processor. The Mexican Dressing amounts are approximate...increase or decrease the salsa to taste.”

Ingredients Nutrition

  • Mexican Dressing
  • 1 cup sour cream
  • 1 cup salsa (I use Pace Picante)
  • Salad
  • 1 large head of lettuce, chopped (or mixed salad greens to taste)
  • 3 roma tomatoes, chopped
  • 12 medium onion, chopped
  • 1 (15 ounce) canmedium pitted olives, drained and finely chopped (can size is approximate)
  • 12 lb roast beef, cooked and finely chopped (I used leftover roast) or 12 lb lean ground beef, cooked, drained and cooled
  • 8 ounces cheddar cheese, shredded
  • 1 (15 ounce) can red kidney beans (optional, can size is approximate) or 1 (15 ounce) can pinto beans, drained and rinsed (optional, can size is approximate)
  • 1 (13 ounce) bag Doritos, crushed (I used equal amounts of Nacho Cheese, Spicy Nacho and Black Pepper Jack flavors to equal one bag)


  1. Mix the salsa and sour cream; set aside to blend flavors.
  2. Combine the lettuce, tomatoes, onion, olives, roast beef, cheese (and beans, if desired) in a large bowl; stir to combine.
  3. Pour the dressing, to taste, over the salad and stir to combine.
  4. Add the crushed Doritos and stir into the salad. Serve immediately.
  5. If desired, more Mexican Dressing can be mixed up and served on the side.

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