Homemade Doritos Locos Tacos Recipe
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic taco extravaganza of your life!
Today, we’re diving into the world of tacos, and trust me, you won’t want to miss this!. No more boring, bland tacos!
Imagine sinking your teeth into a crunchy taco shell, filled with savory ground beef, fresh lettuce, juicy tomatoes, and shredded cheddar cheese, all topped off with a dollop of sour cream. Sounds like a dream come true, right?
Well, dream no more, because we’re about to make that dream a reality with this Copycat Doritos Locos Tacos recipe!
First things first, let’s talk about the shells. We’re making two types of shells: “Cool Ranch” and “Nacho Cheese”. Both are equally delicious, but in different ways. The “Cool Ranch” shells have a tangy and zesty flavor, while the “Nacho Cheese” shells are cheesy with a hint of bell pepper.
To make the shells, preheat your oven to 325 degrees F (162 degrees C). For the “Cool Ranch” shells, combine tomato powder, buttermilk powder, onion powder, sugar, garlic powder, cheese powder, and ranch dressing mix in a food processor; pulse until well combined. Transfer the spice mixture to a medium bowl.
Working one taco shell at a time, brush the exterior of the taco shells with canola oil using a pastry brush; sprinkle the exterior of each shell evenly with the tomato powder mixture, tapping against the side of the bowl to remove any excess. As you finish coating each shell, arrange in a single layer on a large rimmed baking sheet.
For the “Nacho Cheese” shells, combine cheese powder, buttermilk powder, dehydrated bell pepper, cheesy taco seasoning mix, onion powder, tomato powder, sugar, and garlic powder in a food processor; pulse until dehydrated bell pepper is ground and all ingredients are well combined. Working one taco shell at a time, brush the exterior of the taco shells with canola oil using a pastry brush; sprinkle the exterior of each shell evenly with the tomato powder mixture, tapping against the side of the bowl to remove any excess. As you finish coating each shell, arrange in a single layer on the same large rimmed baking sheet with the “Cool Ranch” shells.
Bake the shells in the preheated oven for 1 to 2 minutes on each side, or until lightly toasted.
Now, let’s talk about the taco filling. Whisk together flour, chili powder, onion powder, paprika, salt, sugar, garlic powder, red pepper, and turmeric in a bowl. Whisk in beef stock; set mixture aside.
Heat oil in a large skillet over medium heat. Add beef to pan; cook the beef, stirring and “chopping” with a wooden spoon to break it up, until the beef begins to brown, 3 to 4 minutes. Increase heat and stir in beef stock mixture; cook for 1 minute. Stir in cheesy taco seasoning; cook stirring often until beef is cooked through and liquid has thickened. Remove from heat.
To assemble the tacos, spoon ¼ cup beef mixture into each of the 12 shells; top meat evenly with sour cream. Evenly layer lettuce, tomato, and cheese onto each taco.
And there you have it, folks A delicious Copycat Doritos Locos Tacos recipe that’s sure to satisfy your cravings. So go ahead, indulge in this taco extravaganza and enjoy every bite!
Printable Recipe
Ingredients
- 2 types of taco shells: Cool Ranch and Nacho Cheese
- 1 tablespoon tomato powder
- 1 tablespoon buttermilk powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 tablespoon cheese powder
- 1 tablespoon ranch dressing mix
- 1 tablespoon canola oil
- 1 tablespoon cheese powder (for Nacho Cheese shells)
- 1 tablespoon dehydrated bell pepper
- 1 tablespoon cheesy taco seasoning mix
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon sugar (for beef mixture)
- 1 teaspoon garlic powder (for beef mixture)
- 1 teaspoon red pepper
- 1 teaspoon turmeric
- 1 cup beef stock
- 1 pound ground beef
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
Instructions
- 1. Preheat your oven to 325 degrees F (162 degrees C).
- 2. For the 'Cool Ranch' shells, combine tomato powder, buttermilk powder, onion powder, sugar, garlic powder, cheese powder, and ranch dressing mix in a food processor; pulse until well combined. Transfer the spice mixture to a medium bowl.
- 3. Working one taco shell at a time, brush the exterior of the taco shells with canola oil using a pastry brush; sprinkle the exterior of each shell evenly with the tomato powder mixture, tapping against the side of the bowl to remove any excess. Arrange in a single layer on a large rimmed baking sheet.
- 4. For the 'Nacho Cheese' shells, combine cheese powder, buttermilk powder, dehydrated bell pepper, cheesy taco seasoning mix, onion powder, tomato powder, sugar, and garlic powder in a food processor; pulse until dehydrated bell pepper is ground and all ingredients are well combined.
- 5. Working one taco shell at a time, brush the exterior of the taco shells with canola oil using a pastry brush; sprinkle the exterior of each shell evenly with the tomato powder mixture, tapping against the side of the bowl to remove any excess. Arrange in a single layer on the same large rimmed baking sheet with the 'Cool Ranch' shells.
- 6. Bake the shells in the preheated oven for 1 to 2 minutes on each side, or until lightly toasted.
- 7. Whisk together flour, chili powder, onion powder, paprika, salt, sugar, garlic powder, red pepper, and turmeric in a bowl. Whisk in beef stock; set mixture aside.
- 8. Heat oil in a large skillet over medium heat. Add beef to pan; cook the beef, stirring and 'chopping' with a wooden spoon to break it up, until the beef begins to brown, 3 to 4 minutes.
- 9. Increase heat and stir in beef stock mixture; cook for 1 minute. Stir in cheesy taco seasoning; cook stirring often until beef is cooked through and liquid has thickened. Remove from heat.
- 10. To assemble the tacos, spoon ¼ cup beef mixture into each of the 12 shells; top meat evenly with sour cream. Evenly layer lettuce, tomato, and cheese onto each taco.
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