Walking Taco Dorito Salad Cups

• 12 ounces Doritos (flattened into cups)
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 packet taco seasoning
• 1 cup kidney beans (drained and rinsed)
• 1 cup lettuce (shredded)
• 1/2 cup cherry tomatoes (halved)
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream
• 2 tablespoons salsa

Steps

1. 1 Preheat oven to 375°F. Flatten Doritos into cups in a muffin tin and bake until crispy, about 5 minutes.
2. 2 In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
3. 3 Drain excess fat, then add taco seasoning and kidney beans. Stir to combine and cook for 2 minutes.
4. 4 Remove Dorito cups from the oven and let cool slightly.
5. 5 Fill each Dorito cup with a portion of the beef mixture, followed by lettuce, tomatoes, cheese, and red onion.
6. 6 Top with cilantro, a dollop of sour cream, and a drizzle of salsa.

Equipment

• Muffin tin
• Skillet

Variations

• Add diced avocado for a creamy texture.
• Use ground turkey for a leaner option.

Substitutions

• Substitute cheddar cheese with Monterey Jack for a different flavor profile.
• Use canned black beans if kidney beans are unavailable.

Pairings

• Cornbread muffins
• Refried beans

Nutrition

Tips

• For vegetarian option, substitute ground beef with black beans or crumbled tofu.
• Customize your Dorito cups with favorite taco toppings like olives or jalapeños.

Storage

Store uneaten Dorito cups in an airtight container for up to 2 hours at room temperature.

Freezing: Not recommended due to the texture of the Doritos and freshness of the vegetables.

Serving Suggestions

• Serve with extra salsa and guacamole on the side.
• Pair with a refreshing Mexican beer or limeade.

FAQ