This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!
Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.
What is Meat Pie?
A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.
This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.
Ingredients for Meat Pie
Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.
Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!
Spices – Both savory and warm spices give this meat pie its traditional flavor.
Potatoes –Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.
How to Make Meat Pie
Making a homemade meat pie is easy.
Peel and dice a potato and set it in water to boil. Mash per the recipe below.
Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
Place the meat mixture in a pie crust and bake until golden brown.
To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.
Leftovers
To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.
To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.
To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.
Savory Pie Recipes
Did you enjoy this savory Tourtiere? Be sure to leave a rating and a comment below!
4.96 from 122 votes↑ Click stars to rate now! Or to leave a comment, click here!
Tourtiere (Meat Pie)
This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!
Prep Time 35 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour45 minutesminutes
Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.
While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Preheat oven to 425°F.
Line a deep-dish pie plate with the dough and add the meat pie filling.
Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.
Bake for 45-55 minutes or until bubbly and crust is golden.
To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.
To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served
Instant Pot Chili that is award winning and bringing home cook-off victories across the country. You don’t want to miss diving into a bowl of our best chili!
If you want from scratch, our traditional chili is your answer. It took us 10 years to discover an award winning recipe and this is finally it, plus it’s an instant pot recipe which means it’s all done in less than 1 hour (with instructions for cooking on the stove top or crock pot as well)!! It is full of bacon, ground beef, beans, classic chili spices and all the toppings you want!
Let’s talk about how to make this homemade chili step by step, and discuss what goes well with it, and how to freeze it to eat later. So much to talk about, so let’s get going!
We attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s pretty unhealthy, but I heard a rumor that if you don’t eat it alone the calories don’t count.
Pretty sure that’s true.
If you want a healthy chili recipe, you should definitely try our award winning healthy turkey instant pot version, which uses ground turkey instead of beef. And imho, all chili, healthy or not so healthy, should be accompanied with a side of cornbread or our crazy easy 7-Up biscuits!
Chili Cook-Off Idea!
Oh! And listen to this, at the chili cook-off a couple of people brought muffin tins and then placed a sample scoop of each kind in the well so they could try them all and vote without going back or over eating. GENIUS. That’s seriously the smartest thing ever.
Next to figuring out this award winning instant pot chilirecipe, right?! 😉
We hurried and made you all a video to help with the questions. Thank you for all of your love and support with making this the #1 chili out there!
Ingredients for Instant Pot Chili
Meat: Ground Beef and Bacon
Beans: Kidney Beans, Pinto Beans, and Black Beans
Tomatoes: Fire Roasted Diced Tomatoes and Tomato Paste
Vegetables: Red Onion, Red Bell Pepper, Garlic, and Jalapeño
Broth: Beef Broth and Worcestershire Sauce
Spices: Oregano, Ground Cumin, Kosher Salt, Ground Black Pepper, Smoked Paprika, Chili Powder
Toppings: Sour Cream, Cilantro, Cheddar Cheese, Corn, Limes, Chips, Green Onions, etc.
The measurements and all the details for each ingredient can be found in the recipe card at the end of this post.
How to Make Chili in an Instant Pot
Making this recipe in an instant pot is really easy because there’s an actual setting for chili and beans (if you don’t have that setting, you can totally use “manual”). That pretty much takes all of the thinking out of this, and everything can be done in the instant pot, which means only one dish to clean!!
Let’s go through it step by step:
Turn your instant pot to “saute” and cook the bacon until crispy.
Remove the bacon and saute the bell peppers and onions until tender.
Add the ground beef and cook until browned and drain any excess grease.
Add all the remaining ingredients and stir everything together
Place the lid on the instant pot and set to “chili” mode (“manual” can be used too).
Cook for 18-20 minutes and allow a natural release for 10-15 minutes. If you get the burn notice, please see the section below.
Once it is cooked, serve it up and top with all your favorite toppings.
All these instructions can also be found in the recipe card at the end of this post.
Watch How this Chili Recipe is Made…
What to Eat with Homemade Chili
Really any sort of bread will get the job done beautifully, but if you are making this in an instant pot, then you probably want dinner done in a hurry, so these 1 Hour Rolls are your answer! I often like something light and fresh with my chili like this garden balsamic avocado salad. I’ve also heard that people eat cinnamon rolls with chili, and I fully endorse this! Try our World’s Best Cinnamon Rolls!
Burn Notice on Instant Pot
We’ve had a lot of questions, comments and concerns about the burn notice on the instant pot. We really think it just depends on your Instant Pot. Some are more sensitive than others. We have not ever had a burn notice on ours, but if you are getting them, here are a few tips and tricks…
Cooking the Bacon Burn Notice
Is your bacon extra thin or lacking fat? Both of these can cause the bacon to stick to the bottom of the pot and cause a burn notice. Those browned bits stuck to the pot because of the lack of fat can make the pressure cooker think that you’ve walked away and left meat to burn.
To counter this, please use a good quality bacon and stir often to keep it from sticking. You can also add a little oil to the pot if not much fat is rendering off the bacon.
Clean Pot
Prior browned bits on the pot- If your pot had previous food stuck to the bottom of the pot it will continue to cook and confuse the pot to thinking that something is burning. Clean your pot well after every use. Bar Keeper’s Friendis my go-to cleaner for browned bits in pots and pans.
Burn Notice After the Chili Has Been Combined
If your chili has been combined and then you get the burn notice you probably didn’t thoroughly stir everything together or something is stuck to the bottom of the pot. This is why that bacon step is important. If you added those heavy ingredients and added the lid something will probably stick and burn. Stir well, make sure you measured properly.
If none of these tips work, you should contact instant pot as you may have a model that needs to be replaced.
Can this Recipe be Doubled?
This recipe is too big to be doubled in both a 6 qt Instant Pot and an 8qt. It can be one and a halved in an 8qt Instant Pot. We also been told you can double it in an 8qt Instant Pot if you take out 1 or 2 cans of beans.
How to Brown Meat for our Chili in an Instant Pot
1. Alright, start with your bacon. Always. Whenever bacon is going in a dish we crisp it first, drain the fat and leave the browned bits in the pan. All it does is add extra flavor to whatever comes next. Start by pressing the “saute” button and once you can feel the heat, add the chopped bacon, stirring occasionally until crisp. Remove to a paper towel lined plate and drain the fat. 2. Next, grab your ground beef. Any kind is fine for chili since other flavors are in there, but there’s more flavor in an 80/20 versus 90/10, though you will need to drain out the fat before continuing on. Make sure you stir occasionally in order to crumble the meat instead of having big chunks. Chili shouldn’t be big and chunky. Leave that to the hippopotamuses. (Totally had to spell check that one. Who knew hippos could be so difficult.)
How to Make our Best Chili Recipe in a Slow Cooker or Crock Pot
To make slow cookerchili (I linked up to the brand and model we prefer) or of course make chili in a crock pot if that’s what you have, you’ll need to cook the bacon and ground beef in a pan, then add the peppers and onions to sauté them all nice and tender. Then dump it all in a slow cooker and we prefer 5-6 hours on low or 3 hours on high, though I have probably only used the high function twice. Low and slow really allows the spices to bloom, or in other words to open up and really do their thing.
Toppings for Homemade Chili
The toppings you choose for your chili is totally up to you! You can add more crunch, creaminess, heat, freshness, acidity…really anything that makes you happy! Here are a few of our favorites:
Cheese
Sour Cream
Sliced Jalapenos
Green Onions
Cilantro
Tortilla Chips or Fritos
Storage Tips
Leftover chili should be stored in the refrigerator in an airtight container. It will keep for up to 5 days.
If you want it to last a little longer, classic chili is really easy to freeze. Cool your chili completely and store in ziplocs with all the air pressed out, or we prefer to use our Food Saver. You can store individual servings to eat for lunch or larger portions to feed the whole family later. They will last in the freezer for up to 3 months.
To reheat the chili, let it thaw in the fridge overnight and then warm it up in a pot on the stove top.
When it comes to classic chili, I want it to be full of flavor, bold and comforting! Friends, this recipe is the result of me making dozens of recipes in order to find the greatest of all time. So I tell you hands down this is the VERY BEST CHILI!
P.S. Have you seen our Instant Pot cheat sheet? Head there are all our tips for cooking all the basics in your Instant Pot!
Here are some more CHILI RECIPES that you’ll love:
Instant Pot Chili that is award winning and bringing home chili cook-off victories across the country. You don’t want to miss our best chili recipe ever!
1 1/2PoundsGround Beef
6StripsBacon, good quality, chopped
1CanKidney Beans, 15 ounces, drained
1CanPinto Beans, 15 ounces, drained
1CanBlack Beans, 15 ounces, drained
1CanFire Roasted Diced Tomatoes, 15 ounces, with juice
1CanTomato Paste, 6 ounce
1Red Onion, chopped
1Red Bell Pepper, seeded and chopped
1Jalapeño, seeded and minced *optional
2CupsBeef Stock
1TablespoonDried Oregano
2TeaspoonsGround Cumin
2TeaspoonsKosher Salt
1TeaspoonGround Black Pepper
1TeaspoonSmoked Paprika
2TablespoonsChili Powder
1TablespoonWorcestershire Sauce
1TablespoonGarlic, minced
Prevent your screen from going dark
Turn your instant pot to sauté and add the bacon.
6 Strips Bacon
Cook until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
1 Red Onion, 1 Red Bell Pepper
Add the meat and cook until browned.
1 1/2 Pounds Ground Beef
Drain off any excess grease, we just tilt the pot and use a large spoon.
Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Fire Roasted Diced Tomatoes, 1 Can Tomato Paste, 1 Jalapeño, 2 Cups Beef Stock, 1 Tablespoon Dried Oregano, 2 Teaspoons Ground Cumin, 2 Teaspoons Kosher Salt, 1 Teaspoon Ground Black Pepper, 1 Teaspoon Smoked Paprika, 2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual” setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Sour Cream, Cilantro, Cheese, Lime
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours. For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours. Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like. To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
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Meat – Ground beef is ideal for this recipe; use lean ground beef (80/20) with just a bit of fat for flavor. Ground turkey or chicken work well too.
Veggies – This recipe keeps the veggies simple. Onion and bell pepper add flavor, feel free to sneak in extra vegetables like mushrooms or shredded zucchini.
Beans – I love kidney beans as they hold up well in the crock pot. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans. Rinse canned beans in cold water before using.
Sauce – Canned tomatoes add texture while tomato sauce gives this recipe just the right consistency. A little bit of beer is one of my secret ingredients, and while it doesn’t make the chili taste like beer, it adds really great flavor.
Seasoning – This chili is well seasoned with chili powder, cumin, and smoked paprika for a deep, savory flavor. The seasoning mix is doubled and some is added into the meat before cooking.
Spice it up a bit with jalapenos, extra chili powder, or a pinch of cayenne pepper.
How to Make Crock Pot Chili
Crockpot chili is as easy as 1, 2, 3.
Brown seasoned beef with onions and garlic in a skillet.
Drain excess grease, add beer, and simmer until almost evaporated.
Place cooked beef and all remaining ingredients in a slow cooker and cook per the recipe below.
No Beer?! No problem! While you can’t taste the beer in the recipe (and the alcohol cooks off), it really does add an amazing layer of flavor to this recipe. Replace beer with beef broth or try an alcohol-free beer if you prefer.
Tips for a Great Slow Cooker Chili
Add half the seasoning mix to the beef before cooking for extra flavor and don’t skip the beer.
To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it).
This recipe is perfect for doubling – ensure your slow cooker isn’t more than 3/4 full.
Serving Suggestions
Set out small bowls of your favorite chili toppings so everyone can DIY! Fave toppings include black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips like Fritos. For the not-so-faint-at-heart, set out a bottle of hot sauce.
Storing Leftovers
Keep leftover Crockpot chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags with the date labeled on the outside for up to 4 months.
Reheat on the stove top or in the microwave. To stretch leftovers even further, spoon them over a baked potato or hot dog to make chili dogs.
Did you make this Crockpot Chili Recipe? Be sure to leave a rating and a comment below!
4.96 from 105 votes↑ Click stars to rate now! Or to leave a comment, click here!
Easy Crock Pot Chili
This Easy Crockpot Chili recipe is loaded with ground beef, seasonings, & tons of flavor!
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours15 minutesminutes
Combine half the seasoning mixture with ground beef and mix until well combined.
Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.
Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.
*This recipe can be made with 2lbs of ground beef if desired and the beans can be doubled. Ground beef may need to be browned in batches depending on the size of your pan. The chili will be very hot after cooking and will thicken as it cools. I allow it to cool at least 30 minutes with the lid off stirring occasionally (and it is still very hot). This chili has a fairly mild flavor. Add one finely diced jalapeno or a pinch of cayenne pepper to add a little bit of heat. Beer is recommended, but if needed, you can replace it with beef broth. I often use a light beer (such as Budweiser), but use your favorite. You can add vegetables to this crockpot chili recipe. Diced bell peppers, zucchini, and mushrooms contain water so precook them or leave the lid off the slow cooker for the last hour of cooking. To thicken leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry of equal amounts of water and corn starch in a jar. Shake the jar until the slurry is blended then slowly stir it into the chili (you might not need all of it). If doubling this recipe, ensure the slow cooker isn’t more than ¾ full.
Cheeseburger Pizza, it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal! A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!
Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.
Sauces: pizza sauce, barbecue sauce, mustard, ketchup, or mayo
Meat: ground beef, bacon
Veggies: green or red bell peppers, mushrooms, onions, tomatoes, or lettuce
Herbs: Chili pepper or flakes, dried oregano, basil, or garlic
Others: Pickled habaneros, black olives, sweet sandwich pickles
To Make Cheeseburger Pizza
Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!
Pre-bake the pizza dough and brown the ground beef with onion, garlic, and barbecue sauce (per recipe below).
Top the dough with pizza sauce, ground beef mixture, and cheeses.
Sprinkle with cooked bacon bits and drizzle with barbecue sauce and bake in a hot oven until cheeses are bubbling.
Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.
Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.
Other Delicious Sides
Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.
If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.
How to Reheat It
Leftover cheeseburger pizza can be refrigerated for up to four days.
In the oven: Wrap in foil to prevent the crust from burning and pop in a pre-heated 350°F oven for about minutes.
In the microwave: The crust will be soggy, but the taste will still be sensational! If you want to crisp up the crust, then place it on a rack over a cookie sheet for about 5 minutes after reheating.
More Fun Pizza Recipes
5 from 9 votes↑ Click stars to rate now! Or to leave a comment, click here!
Cheeseburger Pizza
Top it with all of your favorite cheeseburger toppings for a family favorite meal!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Prevent your screen from going dark
Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.
Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).
Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.
Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.
Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.
Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).
Dorito Taco Salad is a delicious salad we’ve been serving at potlucks for as long as I can remember!
Everyone loves a great taco salad recipe and this version is a definitely a crowd favorite!
Seasoned ground beef, fresh lettuce, pinto beans, veggies and of course Doritos all sauced up with a zingy dressing make this an exciting change to your daily menu!
I truly love salads, but sometimes they can become a bit boring. This Dorito Taco Salad definitely spices up the ‘same old salad’ slump that we tend to get into. Not only is is easy to make, but it is delicious too!
I absolutely love anything that is taco inspired from pasta to casseroles… and especially salads!
Something about that beautiful blend of spices found in taco seasoning (especially my DIY taco seasoning mix) paired with crisp fresh lettuce just tastes SO good! Of all of the taco inspired dishes I make, this one definitely tops the list because everyone always raves about it!
How to Make Taco Salad
If you happen to have leftover taco beef from a prior recipe, it’s perfect in this taco salad recipe. In fact, I often make a double batch of taco meat to store in my freezer for extra quick meals on busy weeknights.
It takes me just seconds to defrost it for quick tacos, taco salads or even for a tray of Loaded Tater Tot Nachos!
The remaining ingredients are simple and easy to keep on hand. Pinto beans and sliced black olives in the canned variety are always staples in my pantry. Lettuce, tomatoes, onions, cheese, peppers and sour cream are items I always have on hand.
And OF COURSE you can’t forget the Doritos, we love the Nacho Cheese Flavor in this taco salad but you can use your favorite flavor!
How to Make Taco Salad Ahead of Time
This meal can be prepared ahead of time! The secret is to assemble everything in layers and simply toss before serving. Using the layered method keeps ingredients from becoming soggy.
Your bottom layer will be the cooked and seasoned ground beef topped with the dressing.
Next layer the pinto beans and sliced olives.
Follow this with the peppers and tomatoes.
Next layer is the lettuce and the onion.
Add the cheese on top.
Leave out the Doritos until just before serving.
Using the layering method above, you can assemble this Dorito salad and refrigerate for a quick and easy meal at the end of a busy day or to take along to a backyard BBQ party or potluck. Simply toss to coat everything just before serving and wait for the compliments to pour in!
What Goes In a Taco Salad
You can modify this recipe however you’d like or based on what you have on hand! I have used diced chicken breast in place of ground beef (or ground turkey), I also use different types of peppers and I like to kick up the heat a notch using spicy Doritos!
Use the veggies you love (corn is great in this recipe too) and make it your own masterpiece! It is just so easy to prepare and to top it off it tastes fantastic!
6 Taco Inspired Dishes You MUST Try
Love Taco Inspired Dishes? Me too… and here are some of my absolute favorites!
1. Taco Stuffed Pasta Shells Tender pasta shells stuffed with deliciously seasoned beef, salsa and cheese baked until bubbly.
2. Taco Pasta Salad Pasta salad with a taco twist, fresh veggies and our favorite Doritos! Must try!
3. Taco Tater Tot Casserole This casserole features seasoned beef and loads of vegetables topped with a yummy tater tot crust and baked until golden.
4. Taco Casserole with a Surprise Crust Taco night just got a whole lot more delicious… spoiler alert: if you like Doritos, you’ll love this one!
5. French Bread Tacos French Bread Tacos combine all the taco flavors you love with the delicious, crusty bread you can’t get enough of!
6. Layered Dorito Casserole Layered Doritos Casserole has layers of seasoned beef in a rich and zesty sauce topped with loads of cheese.
While assembling the ingredients is super easy to begin with, to make it even easier I love to use my favorite chopping tool! It makes chopping a breeze and you are guaranteed consistent bite sized pieces every time!
I use a whole 10 oz bag of Doritos in this recipe because I love the flavor they add. You can certainly use as much or as little as you’d like! Don’t get stuck making the same old salads this summer. Add Dorito Taco Salad to your menu and delight your family and friends!
4.88 from 178 votes↑ Click stars to rate now! Or to leave a comment, click here!
Dorito Taco Salad
Dorito Taco Salad is the best potluck dish and always gets rave reviews! Loads of seasoned ground beef, veggies, beans and Doritos in a zesty dressing!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Prevent your screen from going dark
Brown the ground beef until no pink remains. Drain any fat.
Stir in the taco seasoning packet and water. Simmer until thickened, about 5 minutes. Set aside to cool.
In a large bowl, combine the lettuce, peppers, black olives, pinto beans, tomatoes, cheddar and green onions.
Top with the seasoned and cooled ground beef.
Slightly crush the Doritos and sprinkle on top. Drizzle with catalina dressing and toss to coat evenly.
Garnish with sour cream and additional green onions is desired.
Serve immediately.
Toss just before serving to avoid the Doritos from becoming soggy.
Course Beef, Dinner, Entree, Main Course
Cuisine American, French
