Copycat Doritos Locos Tacos Recipe

Name: Copycat Doritos Locos Tacos
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 tablespoon tomato powder; 1 tablespoon buttermilk powder; 1 teaspoon onion powder; ¾ teaspoon sugar; ¾ teaspoon garlic powder; ½ teaspoon cheese powder; ½ (1-oz.) package ranch dressing mix; 6 crunchy taco shells; 1 tablespoon canola oil; 1 ½ tablespoons cheese powder; ½ tablespoon buttermilk powder; 1 teaspoon dehydrated sweet bell pepper (such as Zatarain's brand); ¾ teaspoon cheesy taco seasoning mix (such as McCormick brand); ¾ teaspoon onion powder; ¾ teaspoon tomato powder; ½ teaspoon sugar; ½ teaspoon garlic powder; 6 crunchy taco shells; 1 tablespoon canola oil; 2 tablespoons all-purpose flour; 1 tablespoon chili powder; 2 teaspoons onion powder; 1 ½ teaspoons paprika; 1 ½ teaspoons salt; ½ teaspoon sugar; ½ teaspoon garlic powder; ¼ teaspoon ground red pepper; ¼ teaspoon turmeric; ¼ cup beef stock; 1 teaspoon canola oil

Cook Time: 10 minutes

If you're craving the cheesy, zesty crunch of Taco Bell's Doritos Locos Tacos, now you can recreate the iconic fast food treat at home with this fun and flavorful copycat recipe. The secret to achieving that drive-thru-worthy taste lies in the seasoning blends for the taco shells. For the Cool Ranch version, the seasoning is tangy and zesty, while the Nacho Cheese version is packed with a cheesy flavor and a hint of bell pepper. The filling, however, is just as flavorful loaded with savory ground beef, fresh lettuce, juicy tomatoes, and shredded cheddar cheese, all topped with a dollop of sour cream.

Pro-tip: If you can't find cheese powder at your local grocery store, dont worry! A packet of dry cheese mix from a box of macaroni and cheese works as a perfect substitute.

Ingredients

For the "Cool Ranch" Shells:

1 tablespoon tomato powder
1 tablespoon buttermilk powder
1 teaspoon onion powder
3/4 teaspoon sugar
3/4 teaspoon garlic powder
1/2 teaspoon cheese powder
1/2 (1-oz.) package ranch dressing mix
6 crunchy taco shells
1 tablespoon canola oil

For the "Nacho Cheese" Shells:

1 1/2 tablespoons cheese powder
1/2 tablespoon buttermilk powder
1 teaspoon dehydrated sweet bell pepper (such as Zatarains brand)
3/4 teaspoon cheesy taco seasoning mix (such as McCormick)
3/4 teaspoon onion powder
3/4 teaspoon tomato powder
1/2 teaspoon sugar
1/2 teaspoon garlic powder

For the Taco Filling:

2 tablespoons all-purpose flour
1 tablespoon chili powder
2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
1/4 teaspoon turmeric
1/4 cup beef stock
1 teaspoon canola oil
1 1/2 pounds 85% lean ground beef
1 tablespoon cheesy taco seasoning mix (such as McCormick)
1 cup sour cream
1 1/4 cups shredded lettuce
1 cup diced tomato
1 cup shredded Cheddar cheese

Directions

Preheat the oven: Set the oven to 325F (162C).
Prepare the Cool Ranch Shells: In a food processor, combine the tomato powder, buttermilk powder, onion powder, sugar, garlic powder, cheese powder, and ranch dressing mix. Pulse until the mixture is well combined. Transfer it to a medium-sized bowl.
Coat the shells: Using a pastry brush, brush the exterior of each taco shell with canola oil. Then, sprinkle each shell evenly with the Cool Ranch seasoning mixture. Tap off any excess and arrange the shells in a single layer on a large baking sheet.
Prepare the Nacho Cheese Shells: In a food processor, blend the cheese powder, buttermilk powder, dehydrated bell pepper, taco seasoning mix, onion powder, tomato powder, sugar, and garlic powder until smooth. The bell pepper should be well ground.
Coat the Nacho Cheese Shells: Brush the exterior of each taco shell with canola oil and coat evenly with the Nacho Cheese seasoning mix. Tap off excess seasoning and arrange these shells alongside the Cool Ranch shells on the baking sheet.
Bake the shells: Place the taco shells in the oven and bake for 1-2 minutes on each side, or until lightly toasted.
Make the taco filling: In a bowl, whisk together the flour, chili powder, onion powder, paprika, salt, sugar, garlic powder, red pepper, and turmeric. Gradually whisk in the beef stock and set the mixture aside.
Cook the beef: Heat canola oil in a large skillet over medium heat. Add the ground beef and cook, stirring and chopping with a wooden spoon to break it apart, until the beef starts to brown (about 3-4 minutes). Increase the heat, stir in the beef stock mixture, and cook for another minute. Then, add the cheesy taco seasoning mix and cook until the beef is fully cooked and the sauce thickens. Remove the skillet from the heat.
Assemble the tacos: Spoon 1/4 cup of the beef mixture into each taco shell. Top with a dollop of sour cream, then layer the shredded lettuce, diced tomato, and shredded cheddar cheese evenly on top of each taco.

Nutrition Facts (per serving)

Calories: 1035
Total Fat: 60g (77% DV)
Saturated Fat: 24g (122% DV)
Cholesterol: 203mg (68% DV)
Sodium: 2399mg (104% DV)
Total Carbohydrate: 61g (22% DV)
Dietary Fiber: 9g (33% DV)
Total Sugars: 10g
Protein: 61g (122% DV)
Vitamin C: 9mg (11% DV)
Calcium: 540mg (42% DV)
Iron: 8mg (46% DV)
Potassium: 1212mg (26% DV)

The Story Behind Doritos Locos Tacos

Doritos Locos Tacos emerged as a revolutionary fusion of classic fast food and snack innovation. Introduced by Taco Bell in 2012, this inventive creation combined the iconic crunch of Doritos chips with the beloved taco shell, transforming a simple taco into a cultural phenomenon. The concept was born from a desire to appeal to younger audiences and snack enthusiasts, turning a familiar favorite into a bold, flavorful experience that captured the imagination of millions of fans worldwide.

Regional Variations and Characteristics

While the original Doritos Locos Tacos are popular across the United States, regional adaptations have emerged. In some areas, shells are flavored with local spices, such as smoked paprika in the Southwest or jalapeo cheddar in Texas. Internationally, Taco Bell locations have experimented with local snack flavors, integrating ingredients like spicy chili powders in Mexico or curry seasonings in India, giving the dish a unique regional twist while maintaining its signature crispy texture.

Distinguishing Features from Similar Dishes

Unlike traditional tacos, which use plain corn or flour shells, Doritos Locos Tacos feature a bold, flavored exterior that mimics popular Doritos chips such as Nacho Cheese or Cool Ranch. The seasoning on the shell, rather than the filling alone, sets it apart from typical tacos. This clever fusion of snack and meal creates a crunchier, zestier experience that cannot be achieved by merely topping a taco with crushed chips.

Common Venues and Occasions

These tacos are predominantly found at fast food chains, especially Taco Bell, where they are a featured menu item. They are popular for casual dining, late-night snacks, and social gatherings. Additionally, homemade versions, like the Copycat Doritos Locos Tacos recipe, have become a hit at backyard parties and family dinners, allowing fans to recreate the crunchy, cheesy delight in their own kitchens.

Interesting Facts

Doritos Locos Tacos sold over a billion units within the first year of release, making it one of Taco Bell's fastest-selling innovations.
The shell flavors were developed with input from Frito-Lay to closely match the taste of Doritos chips, ensuring authenticity.
The concept sparked a trend of snack-inspired fast food, inspiring similar creations such as Cheetos-flavored items and Lays chip-inspired sandwiches.
The unique combination of texture and flavor turned the taco into a social media sensation, often shared with hashtags like #DoritosLocos and #TacoTime.

From its inventive origin to its distinctive taste and widespread appeal, Doritos Locos Tacos are more than just a fast-food itemthey represent a creative culinary crossover that continues to inspire new generations of taco enthusiasts.

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FAQ about Copycat Doritos Locos Tacos Recipe

Store leftover taco shells in an airtight container at room temperature for up to 3 days. If you want to keep them crispy, place a paper towel inside the container to absorb any moisture. For longer storage, you can freeze them for up to a month.

Yes, you can make the taco shells ahead of time. After baking them, let them cool completely and store them in an airtight container. Reheat them in the oven at 325°F for 5-7 minutes to crisp them up before using.

Yes, you can substitute ground turkey or chicken for the ground beef in this recipe. The seasoning mix will work well with both alternatives, though the flavor will be lighter compared to beef.

If you can't find cheese powder, you can use the cheese packet from a box of macaroni and cheese. It's a perfect substitute, or you can use a blend of grated cheddar cheese, though it may not coat the taco shells in the same way.

The taco filling can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. When reheating, make sure to heat it through thoroughly before serving.

If you don't have an oven, you can heat the taco shells on a stovetop. Simply heat a dry skillet over medium heat and lightly toast the shells for 1-2 minutes on each side, flipping carefully to avoid burning.

Yes, you can definitely add more vegetables to your tacos! Consider adding diced onions, bell peppers, or even corn for extra crunch and flavor. You can also top with a bit of salsa or guacamole for more variety.

Yes, you can make a homemade ranch seasoning by combining dried parsley, dill, garlic powder, onion powder, salt, and pepper. Adjust the proportions to suit your taste. This can be a great substitute if you don’t have store-bought ranch dressing mix.

Shredded cheddar cheese is the most common choice for these tacos, but you can also use other types of cheese like Monterey Jack, mozzarella, or a blend of your favorites for a different flavor.

To make the taco shells even crispier, you can bake them for a few more minutes in the oven or toast them lightly in a hot skillet. Just keep an eye on them to avoid burning.