Four words for the rest of the summer: nacho cheese taco salad.
This salad is versatile enough for weeknight dinners, cookouts or packed lunches at the beach. It’s kid-friendly, makes a great make-ahead dish and actually improves as it sits — savory, crunchy and satisfying.
So!
I’m sharing a retro-ish recipe with a modern twist: think late 90s into early 2000s taco salad, updated. Growing up we didn’t have the Doritos taco salad at home, even though taco night was a regular thing. I didn’t try that chopped taco salad until college — the version drenched in bottled Catalina dressing and topped with crushed chips — and I was surprised I liked it once I put my own spin on it.
The updated version here includes homemade Catalina dressing, quinoa for extra texture and substance, and lots of classic taco ingredients: seasoned ground beef, tomatoes, cheese, beans and more.
But this dressing… OMG.
Making the Catalina dressing from scratch elevates everything. The quinoa adds bulk and makes the salad feel like a full meal, while the combination of beans, avocado, pickled onions and a dollop of plain Greek yogurt adds brightness and creaminess.
This is a fun riff on that nostalgic salad: chopped ingredients tossed together so each bite has a balance of flavors and textures. It’s great for serving at a party because it’s easy to make ahead and transport — add avocado at the end so it stays fresh.
I also love using crunchy nacho-style tortilla chips to top the salad. You can use regular Doritos or a fancier version of nacho chips — whatever you prefer. The chips add the fun crunch that makes this salad feel playful and indulgent.
The concept is simple: build a big bowl of chopped ingredients that you can serve as a side or a main. Leftover taco meat or quinoa works perfectly, so it’s a great recipe for using up extras.
Chopped salads are reliable for delivering a bit of everything on one fork — the best way to enjoy a complex, balanced bite. This one is approachable from the first taste and quickly becomes a favorite.
Why we love it: it’s crunchy, bright, savory and easy to customize. Add avocado and Greek yogurt or sour cream on top, and serve immediately after adding the chips so they stay crisp.
No need to fuss — this salad is lovable right away and perfect for sharing.
Nacho Cheese Taco Salad
Chopped Nacho Cheese Taco Quinoa Salad
Ingredients
- 1 pound lean ground beef or turkey
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1/2 teaspoon chili powder
- 12 ounces butter lettuce, chopped
- 1 cup cooked quinoa
- 1 (14 ounce) can pinto beans, drained and rinsed
- 1 bell pepper, diced
- 1 cup grape or cherry tomatoes, chopped
- 1 cup freshly grated cheddar cheese
- 4 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- 1 to 2 cups crushed nacho cheese tortilla chips (honestly however much you’d like!)
- pickled onions for topping
- for topping: chopped avocado, plain Greek yogurt or sour cream
Catalina dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 garlic clove minced
- ½ teaspoon smoked paprika
- salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
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Note: the beef and quinoa can be made a day or two ahead of time. This recipe is perfect for using leftover taco meat or cooked quinoa. It serves 4 to 6 as a side dish.
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Heat a large skillet over medium. Add the beef and break it apart. Season with a pinch of salt and pepper, then sprinkle in the cumin, garlic powder and chili powder. Cook until the meat is browned and in small crumbles. Drain on a paper towel.
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In a large bowl, toss together chopped lettuce, cooked beef, quinoa, drained beans, tomatoes, cheese, green onions and cilantro. Add crushed chips, then drizzle on some of the dressing and toss well. Serve topped with avocado, pickled onions and Greek yogurt or sour cream if desired.
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To make ahead: layer the salad in a bowl (beef first, then beans and cheese, then the remaining ingredients, with lettuce on top). Cover and refrigerate. Before serving, add the crushed chips and the dressing and toss to combine.
Catalina dressing
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Whisk together red wine vinegar, honey, ketchup, minced garlic, smoked paprika and a pinch of salt and pepper. While whisking, stream in the olive oil until the dressing is emulsified. Store in the refrigerator for a few days.
Did you make this recipe?
Share a photo and tag #howsweeteats — it’s always fun to see your versions. I appreciate you so much!
Serve this to me every day!