Go Back

Taco Salad In A Bag

Taco salad in a bag combines seasoned taco meat with crunchy Doritos layers, then finishes with sour cream, salsa, and olives for a portable walking taco. Build each individual chip bag and eat directly from it with a fork for an easy camping lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Doritos or Fritos
  • 6 Doritos or Fritos Use individual chip bags for easy layering.
ground beef
  • 1 lb ground beef Cook and season with taco seasoning.
taco seasoning
  • 1 tbsp taco seasoning Season the cooked beef to taste; adjust to your preferred heat.
shredded lettuce
  • 2 cup shredded lettuce
shredded cheese
  • 1.5 cup shredded cheese
diced tomatoes
  • 1 cup diced tomatoes
sour cream
  • 0.5 cup sour cream
salsa
  • 0.5 cup salsa
black olives
  • 0.5 cup black olives Sliced black olives.

Equipment

  • 1 cast iron skillet

Method
 

Cook the taco meat
  1. Cook the ground beef in a skillet over a campfire until browned, about 10 minutes, stirring occasionally. Season with taco seasoning as it cooks so the beef absorbs the flavor.
Build each bag
  1. Open each chip bag by cutting along the top or side. Keep the bags standing so they can be layered without spilling.
  2. Add a layer of cooked taco meat to each bag. Press it down lightly so the lettuce won’t shift on top.
  3. Add shredded lettuce over the taco meat in each bag. Fluff the lettuce first for better volume and crunch.
  4. Add shredded cheese over the lettuce in each bag. Let it fall evenly so every bite has a cheesy layer.
  5. Add diced tomatoes over the cheese in each bag. Distribute them across the top for fresh flavor in every forkful.
  6. Top each bag with sour cream, then salsa, and then sliced black olives. Finish right before eating so the chips stay crisp.
Serve
  1. Eat directly from the bag with a fork. Scoop down through the layers for the best crunch-to-topping balance.

Notes

Pro tip: Build and top the bags in batches and serve immediately to keep the chips from softening. Store assembled bags in the fridge up to 1 day, but for best crunch, keep chips separate and only combine when ready. Freezing isn’t recommended because the chips lose texture. For a lighter option, use reduced-fat cheese and sour cream.