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Doritos Locos Tacos Now Come in Chip Form

Doritos Locos Tacos Now Come in Chip Form

In a weird 'returning to their roots' sort of twist, Doritos is launching 2 new flavors

For some odd reason this sounds just a bit convoluted to us; the Doritos Locos Tacos, which took Doritos flavors and made them into a taco shell, are now becoming Doritos flavors themselves, cutting out the actual meat, cheese, lettuce, and tomatoes portion of the taco.

According to Doritos' Facebook page, two new Doritos chip flavors are coming out: Doritos Locos Taco and Doritos Locos Taco Cool Ranch. It looks like the company just took the original flavors (the cheesy Doritos and the Cool Ranch) and added in a new "crunchy taco" flavor, which will probably not mimic the satisfying soggy crunch of Taco Bell's tacos at 2 a.m.

In any case, Doritos has yet to announce a release date, but they're offering preview bites to Twitter winners if you tweet "how bold would you go for a chance to be the first to try them" at Doritos with the hastag #DoritosPallet. We almost expect a Doritos Locos Taco Doritos chip taco shell in the near future, but we imagine things would get too complicated from there. But seriously, people, please stop it with the crazy potato chip flavors. Honestly, the dip's where it's at.

Taco Bell Launches Highly Anticipated Doritos Locos Tacos

Following a year of anticipation, Taco Bell fans have seen the end of the countdown. Doritos Locos Tacos have arrived. Part fast food, part junk food, the new tacos are making waves across the country. Now the question is, will these talked-about tacos live up to expectations?

According to Forbes, the Doritos Locos Tacos are more than just a new item on the Taco Bell Menu. The new tacos are an attempt to revitalize the Taco Bell chain. After two major bacterial outbreaks &mdash E. coli in 2006 and salmonella in 2011 &mdash and a lawsuit claiming that only 35 percent of the meat used at Taco Bell locales is made of real beef, the fast food chain is ready for a comeback. They've had a difficult time recovering from these three events as well as staying aggressive against Chipotle, their healthier and currently more successful competitor.

Some see the Doritos Locos Tacos as Taco Bell's last shot at redemption. Taco Bell certainly went all out when it came to the collaborative taco, spending a whopping $75 million on the advertising campaign. The taco will be offered at nearly 5,600 chains across the nation. Based on cost and nationwide participation, Forbes estimates that this latest product launch is the biggest in Taco Bell history.

So what exactly is a Doritos Locos Taco? It's just what it sounds like. The tacos have typical Taco Bell fillings on the inside &mdash meat, cheese, tomato, lettuce, and sour cream &mdash and are surrounded by a shell that is essentially one large Doritos chip. While the taco doesn't compete with the efforts of other fast food chains to provide healthier menu options, Doritos Locos Tacos were created for a target customer: 18- to 34-year-old males who aren't necessarily interested in an especially healthy diet.

According to the Huffington Post, this isn't the first time Taco Bell has teamed up with a junk food brand to release collaborative menu items. In fact, Taco Bell once served a Frito-Lay infused creation. Taco Bell's Beefy Crunch Burrito had Flamin' Hot Fritos wrapped inside, along with the other typical ingredients. What sets the Doritos Locos Tacos apart is the use of the chip brand in the item name.

Although it will take some time before Taco Bell can judge the overall reception of Doritos Locos Tacos, Time reported that certain Taco Bell locations sold out of the new item during its first day on the menu.

That Nacho Dorito Taste

THE INVENTOR OF DORITOS, a longtime Madison Avenue executive named Arch West, first envisioned this snack in 1964 as more than a golden-hued chip. He saw it as a marketing powerhouse, a vehicle for delivering endless varieties of new flavors.

But none of the formulations would surpass one of the earliest: Nacho Cheese. This is the irresistible taste — with its coppery, finger-staining dust — that sent Doritos into the processed food hall of fame, and more recently into a partnership with Taco Bell. The resulting Doritos Locos Taco sold at the rate of one million a day when it was released in 2012, and now ranks as the most successful item on Taco Bell’s menu.

“What these are trying to do is excite every stinking taste bud receptor you have in your mouth,” said Steven A. Witherly, a food scientist who wrote “Why Humans Like Junk Food,” an insider’s guide to the psychobiology of those cravings. I visited Mr. Witherly at his home near Los Angeles, where we raided his lab to do some tasting and experiments in search of what makes the chips and the taco so alluring.

A little Caribbean inspiration for taco lovers

You might not have ever heard of barbacoa, but it simply means "barbeque" in Spanish. Barbacoa originated in the Caribbean, but it later traveled to Mexico. It's a highly seasoned and flavorful meat that will seriously upgrade your homemade tacos. This barbacoa recipe tastes fantastic in not only tacos, but you could also use it in any dish in which you need shredded meat with a strong flavor.

Our barbacoa includes many of the usual Mexican spices: adobo sauce, green chilies, and cumin. You need plenty of time to cook this meat, whether you are making it in an oven or a crock pot. The wait is worth it, and giving your seasoning plenty of time to work its magic on the meat will bring fantastic results.

How to Make Doritos Taco Casserole in a Crock Pot

Growing up, Cris and I lived a few miles away from this little country store called Pine Valley. They always used Doritos in their taco salad. Now, as a picky little eater, I would order it with meat, cheese and chips only. It was wonderful! The flavor of the Doritos complimented the taco meat perfectly! So when thinking up what I could try out next for you fine folks, I was quite happy to make up this delicious casserole that reminds me of childhood. I bet you will love it too!

Ingredients for Cool Ranch Doritos Locos Tacos Recipe Hack

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2 teaspoon buttermilk powder (cultured buttermilk, found in grocery store baking aisle)

2 teaspoons sun dried tomato powder (purchase here)

1 tsp tomato powder (purchase here)

1/2 tsp onion powder

1 cup of masa harina de maiz (can be purchased here)

2/3 cup of hot water

1 lb ground beef

chopped tomatoes

shredded cheddar cheese

shredded lettuce

sour cream

Taco Bell taco seasoning (can be purchased here)

There are three important spices included in the seasoning.

For the ranch seasoning, Kernel Season’s has generously sponsored this post and of course sent plenty of ranch seasoning as the perfect base for the Cool Ranch seasoning copycat home recipe.

If you would like to know more about Kernel Seasons, visit their home website here:

Learn more about their different flavors and check out their fabulous recipe library, as well as their blog. I also happen to be their spokesperson to boot!

Woodland Foods also generously donated the tomato powder and dried tomato powder for the mix. I provided  links above to purchase the spices via their sister company, Angelina’s Gourmet on Amazon. Should you prefer to order them through Woodland Foods, the link is here.

If you would like to know more about Woodland Foods, visit their home website here:

Begin by mixing your dry seasonings together. Feel free to start with a smaller amount and mix to taste.

Boil water and measure out 2/3 cup to mix with 1 cup of masa harina de maiz. Mix together, then knead for a few minutes. Add enough of the flour until the dough is no longer sticky. Roll into a ball and let it sit, covered in a damp cloth for about 30 minutes.

Take a small ball and roll out in between two pieces of plastic wrap until extremely thin. Let sit for 15 minutes.

Now, this part I skipped last time. You are supposed to cook each disk on an oiled skillet at medium, flipping to each side.

That is the proper thing to do, but being as I was lazy and Mexican food happens to be where I fail I just went straight to frying the disks instead. Don’t care, flip my hair.

Once your tortillas are cooked, heat up vegetable oil in a deep pan until extremely hot. You can use a piece of dough to test. Drop it in and if it bubbles and rises to top immediately, the oil is ready.

CAREFULLY place tortilla disk into oil and let it cook or only a second or two. Â IMMEDIATELY use a fork and spatula to fold one side over before it hardens to shape the taco. I use the spatula to hold up one side, then the fork to separate the other.

Once the shell is hardened in shape, turn over to cook other side well. Drain on a cookie rack with paper towels underneath.

Sprinkle seasoning over shells as soon as you remove from frying. Keep in mind some of the spices are heavier and will sink to bottom of bowl so shake it up nicely before sprinkling on.

Cook ground beef according to Taco Bell seasoning pack. Layer your ingredients into your Doritos Locos taco Cool Ranch shell.

It tastes remarkably similar to the original Cool Ranch Doritos Locos Tacos. The best part? I know what’s in it.

I’m pretty sure they are going to have me host a panel at BlogHer next year on how to make recipe hacks with Kernel Season’s seasoning. I mean, I’m pretty much an expert at this point. Required attire will be bikini t-shirts.

***If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom).

Here’s What You Need for Your Doritos Locos Tacos Recipe

1 cup dehydrated cheddar cheese powder (can be purchased here)

1/2 cup tomato powder (can be purchased here)

3 teaspoons turmeric powder (can be purchased here)

1/8 cup of red bell pepper powder (can be purchased here)

1 Tablespoon of green pepper granulated or powder (can be purchased here)

1/8 cup of garlic powder (can be purchased here)

1/8 cup of onion powder (can be purchasedhere)

2 teaspoons of ancho chili powder (can be purchased here)

2 teaspoons of Kernel Season’s nacho cheddar popcorn seasoning (can be purchased here)

1 cup of masa harina de maiz (can be purchased here)

2/3 cup of hot water

1 lb ground beef

chopped tomatoes

shredded cheddar cheese

shredded lettuce

sour cream

Taco Bell taco seasoning (can be purchased here)

Woodland Foods was nice enough to sponsor this post and generously donated the spices used to make the Doritos powder mix. I provided  links above to purchase the spices via their sister company, Angelina’s Gourmet on Amazon. Should you prefer to order them through Woodland Foods, the link is here. They offer free shipping and super nice people!

If you would like to know more about Woodland Foods, visit their home website here:

I am not just saying this, everything about Woodland Foods is quality and service. This is coming from someone who deals with a lot of food products.

The powder recipe is an adapted version from Bon Appétit. They created a “healthy” dorito chip recipe. I felt that in order to have a proper Dorito recipe it must have cheese. I also adjusted the proportions substantially, as I felt Bon Appétit’s version did not really resemble the Dorito all that closely. I will provide a link for their version at the bottom of the post. Should you choose to use my version, please see 1 Fine Cookie copyright standards at the footer of my post.

– Instead of frying your taco shells, you can bake them in the oven or cook with a little Smartbalance on a skillet

-You can use the Bon Appétit recipe (link at bottom) for a healthier Dorito flavoring (be warned, it is really not that close to a Dorito but does have a nice zing to it).

-Leave out the sour cream and cheese, add some grilled veggies

– Use ground turkey and drain very well

– Spices can become very costly. Try to purchase what you can at your local grocery store or gourmet food store, then order online whatever you cannot find.

-Leave out the popcorn seasoning. Although it helps make the seasoning, it isn’t necessary so long as you don’t mind it not tasting as much like Doritos.

-Split the Dorito powder measurements in half. I made mine so that I could use the Dorito  flavoring again in the future, therefore resulting in a lot of leftover powder. You do not need to do this if you want to minimize the amount of spices your use.

-Rather than make tortilla dough from scratch, you can buy corn tortillas in the store and either bake or fry them to shape into taco shells.

– Make the Dorito powder ahead of time and store in airtight container. The cooking process will speed up substantially.

-Buy pre-shredded lettuce, cheese, and pre-diced tomatoes from the grocery store.

Begin by measuring out your spices.

You also need your dehydrated cheddar cheese powder.

…I also used this. I won’t go into detail, but I found adding the Nacho Cheddar seasoning added the saltiness that the cheddar powder did not.

I measured it all out into a bag to prevent mess and to make taste-testing easier.

You may want to add more cheese, more ancho, or more tomato powder depending on your taste buds. I ended up adding a touch more cheese. Again, it won’t taste just right until it is processed and dusted onto your taco shell. This at least gives you an idea.

Use a food processor to grind it all up and mix it thoroughly.

It will appear more orange at this point. Not as red as the Dorito itself.

Boil water and measure out 2/3 cup to mix with 1 cup of masa harina de maiz. (Skip this step if you are going to make it the shortcut version.)

If it is too dry or wet, add a touch of water or masa accordingly.

Roll into a ball and wrap tightly for 30 minutes.

Divide into four sections. Roll one section into a ball and flatten out with your hand roll out into a thin, round pancake in between two pieces of plastic wrap. If you are lucky enough to own a tortilla press then use that instead. Repeat with the three other dough pieces.

Place ground beef into skillet or pan on medium high.

Pour oil into a deep pan and set to medium high. You want your oil VERY hot. I found that if my shells were fried in oil any lower than 375 degrees they end up soggy. So you want it to heat up to between 375 to 400 degrees.

While the oil heats up drain the water from the ground beef and then add the taco seasoning with 3/4 cup of water.

Set to low and stir occasionally.

Once the oil is at the correct temp, CAREFULLY drop the tortilla dough into the pan. I stand back for a second or two in case of any splatter. I suggest using a pan with higher sides than mine in order to guard splatter.

You will let it cook or only a second or two. The tortilla will begin to bubble up. IMMEDIATELY use a fork and spatula to fold one side over before it hardens to shape the taco. I use the spatula to hold up one side, then the fork to separate the other.

Once the shell is hardened in shape, turn over to cook other side well. Drain on a cookie rack with paper towels underneath.

Quicky or Healthy Options:

-If you don’t want to fry, try to spray with a little oil and bake in oven. You will want to use something to keep the sides folded but separated. Try rolling up some wax paper or aluminum foil into a tube, spraying with oil and place in between the taco sides.

-Using a little Smartbalance on a skillet and frying the same as with the oil but directly onto the skillet.

-A quicker option is to buy corn tortillas and fry or cook the same. You simply need to fry or bake for less time.

*I cannot say as to whether any of these other techniques will make the taco taste as good. There was something about combining the fried shells with the Dorito seasoning that gave it just the right taste.

Once cool, sprinkle powder over each side. Drain ground beef. Fill taco shell with beef, sour cream, lettuce, cheese and tomato. Serve to friends after they have offered to sell their soul to you in exchange.

Eat immediately. As if that would be an issue.

Notice how the seasoning turns a little more red.

My Dorito expert was picking at the shells before I could even construct the Taco itself!

The dough makes four tacos. IÂ intentionally calculated measurements for leftover powder so you can make these again. And again.

Guess what? We Made a cooking. VIDEO for Doritos Locos Taco. See it here.

Don’t forget to make a giant Reese’s Peanut Butter Cup Cake for dessert.

****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom).

Taco Bell Just Dropped A Friendsgiving Menu & You’ll Want To Eat Every Single Thing

Thanksgiving is right around the corner and with it comes Friendsgiving. It’s that pre-holiday holiday stuffed with friends and food, all nestled cozily into the loveliest of portmanteaus. And what says “Friendsgiving” like “Taco Bell”? Oh, a lot of things actually? Taco Bell is perhaps the furthest thing from Friendsgiving, you say? Well, Taco Bell wants to be a part of your Friendsgiving this year, and what are you gonna do, say no?

This isn’t Taco Bell’s first foray into Friendsgiving. In fact, this is the sixth year Taco Bell has created a Friendsgiving-inspired menu, filled with recipes for you to bring to your upcoming Friendsgiving gathering. Lest you think this is just a ploy to get you to start eating Doritos Locos tacos for Friendsgiving, the menu is equal parts easy and elevated, surprising and familiar. It’s basically fancy Taco Bell, y’all, and you’re definitely going to eat it.

Last year, Taco Bell’s Friendsgiving menu included recipes for concoctions like a Baja Blast glazed ham, Cool Ranch Doritos Locos Tacos Mashed Potatoes, and a pumpkin spiced caramel apple empanada. Essentially, Taco Bell takes all of your more traditional Friendsgiving holiday dishes and says, “Yes, but what if these potatoes could live mas?”

Is the food delicious? Is it an abomination? That’s up to interpretation, but this year’s menu is no different in terms of taking Friendsgiving to the next level. That level is Taco Bell. Did you even know levels go up that high?

The pièce de résistance on this year’s Friendsgiving menu is the Fire Tortilla Chip Crusted Chicken. According to a press release, this dish is a “slow roasted chicken with a crunchy, brown butter & Fire Tortilla Chip crumble.” According to me right now, it sounds. kinda good.

The key to any solid holiday meal is the side dishes, and Taco Bell’s Friendsgiving side dishes will have you saying, “. wait Taco Bell came up with these? Are we talking about the same restaurant responsible for the Naked Chicken Chalupa?” Why have regular mashed potatoes when you could have Sauce Packet Seasoned Root Vegetable Purees? The spread of purees features, “Carrots, Garnet Yams, Red Kuri Squash and Parsnips slow roasted with chilies and spices to develop the unique flavor and heat of our sauce packets.” Finally, a use for those extra sauce packets you’ve been inexplicable stowing away in your fridge.

Taco Bell’s Friendsgiving menu also includes Roasted Potatoes with Chipotle Crema & Diablo Caviar. Yes, I just said “Taco Bell” and “Caviar” in the same sentence. In addition to crispy Yukon Gold potatoes, the dish includes “Creamy Chipotle, Mexican Crema and Diablo Sauce Caviar.”

Taco Bell can be made fancy, my friends. So, truly anything is possible.

No Friendsgiving spread is complete without a cocktail. Likewise, no Taco Bell-inspired meal is complete until someone’s at least a little inebriated. This year’s specialty cocktail is called “Rice & Beans.” But fear not: the drink won’t require chewing. It’s “a boozy cocktail made with Horchata (the rice), Vodka and Coffee Ice Cubes (the beans).” It pairs well with all of the above menu items and reassuring your friends, “Yeah, Taco Bell came up with this.”

Taco Bell’s Doritos Locos Tacos Are an Insanely Huge Hit

The so-simple-it's-genius combination of a Taco Bell taco with a giant nacho cheese Dorito has become the fast food chain's biggest new product ever.


It is perhaps the greatest fast food innovation since the sesame seed bun, and now it’s setting records.

Taco Bell divulged late last week that it sold more than 100 million Doritos Locos Tacos — that brilliant concoction of normal taco trimmings within a giant Nacho Cheese Dorito chip — in the product’s first ten weeks on the national market. This makes the DLT (as it’s reportedly known in Taco Bell circles) the most popular new product the company has ever released.

Taco Bell spokesman Rob Poetsch told the Orange County Register that the company’s previous big hit, the Crunch Wrap Supreme of 2005, “has been dethroned” by the Doritos Locos Tacos. This development, however, should not come as a surprise to watchers of the fast food industry — the taco’s March 8 release saw a massive media campaign and Taco Bell’s “biggest product introduction in history.”

The DLT reportedly began when Greg Creed, the President and CEO of Taco Bell Corp., tasked his research team to craft the “industry’s next big thing.” And after trying the Dorito-encased prototype, he concluded that the company was onto something special.

“It was an idea so simple and brilliant … a flavor pairing just waiting to happen,” he told Restaurant magazine. “Taco Bell founder Glen Bell has been recognized for his ‘Recipes for Success.’ At the top of that list: the best ideas often are the most simple.”

The Register put the DTL’s feat in the proper context:

To put some perspective on the 100 million tacos sold, Taco Bell notes that McDonald’s sold its first 100 million burgers in 1958 – 18 years after the first McDonald’s burger stand opened, and three years after Ray Kroc started his first McDonald’s franchise.

And in the wake of Taco Bell’s Dorito-infused success, another franchise is looking to get in on the action. Subway sandwich shops in Nashville, TN are testing out Doritos nachos (called “Subway Nachos”) as a new menu item.

How Taco Bell Created The Infamous Doritos Tacos

It's also a crazy idea, and one of the strangest menu items you can find at America's fast food chains.

We spoke with two members of the innovation team at Taco Bell, marketing manager Kat Garcia and product developer Steve Gomez, about how they developed the Doritos taco.

The birth of the idea

It all started in the most stereotypically corporate way possible: a brainstorming session.

Folks from the teams at Taco Bell and Frito-Lay got together to come up with ideas for co-branded items, and they drew up all the ideas they came up with. One idea stuck out: a taco with a Doritos shell.

The idea was such a hit that it made its way all the way up the corporate ladder. The CEOs and CMOs of both Taco Bell and Frito-Lay talked about what an amazing idea it was, and they wanted to make it happen.

"That was a key to the success of this," says Garcia. "Everyone from the top down was willing to make this happen.

The first iteration of the Doritos taco shell was just a regular yellow Taco Bell taco with Doritos nacho cheese flavoring added to it.

It bombed. Focus groups didn't like it because the execution was severely lacking, but they did think the idea was great.

"People didn't really believe that it was really truly Doritos," says Garcia, and the reality check sent them on a mission. They had to make it as authentic as possible. Or, as Gomez says, it had to be "really legit."

"We needed to be as true to the chip as possible," says Garcia. "Our main focus was to make sure that it was completely legitimate — that it was a real recipe and that people really knew it."

That's why so much of Taco Bell's marketing of the product reminds you that it really is Doritos. In the ads, Taco Bell makes sure to feature the original Doritos chips, along with the Doritos packaging, to make sure that the message comes across.

So, bottom line, how different is the current product available in stores from regular retail Doritos in bags?

"It's similar in the sense that it starts off with a corn [formula]," says Gomez. "It has the same texture as the chip, and the current yellow shell doesn't have that chip effect. The flavoring is exactly the same as the retail chip."

And yes, your fingers end up dusted orange, just like a normal Nacho Cheese Doritos chip.

Two years after the taco adventure began, Doritos Locos Tacos finally launched with a ton of hype at its back. But that launch brought a new set of issues for Taco Bell.

"You can imagine the amount of shells we need for a launch like this," says Gomez. "You have to make something efficiently and fast no matter what the category is. That's where the tech and innovation comes into play."

Taco Bell knows how to make taco shells and Frito-Lay knows how to make Doritos. So they had to put their technical skills together to come up with a way to produce these things on a huge scale.

The engineers managed to pull it off, and there are now four production lines for Doritos Locos Tacos strategically located around the country to supply its restaurants.

What's next for Taco Bell and Frito-Lay?

Frito-Lay parent PepsiCo owned Taco Bell for a long time, having bought it from its founder Glen Bell in 1978. It spun off its restaurant business in 1997, and since then, the two companies have done some projects together.

For instance, Mountain Dew Baja Blast — a tropical-lime-flavored soft drink — is a flavor made exclusively for sale at Taco Bell and is specially formulated to go with the chain's fare. And last year, Taco Bell released the Beefy Crunch Burrito, which had "Flamin' Hot" Fritos inside of it.

"This is just the beginning of a bigger broader idea and a whole new business," says Garcia, who assures us that there's "other ideas in the hopper." So get ready, the upcoming Cool Ranch version of the Doritos Locos Tacos won't be the end of this partnership.

But will any of them work? An important thing for Taco Bell is to make these products stick, and make sure consumers don't consider it a one-time gimmick like the limited-time offerings fast food chains constantly churn out.

The nacho cheese version created plenty of buzz and got people into stores one time, but the turnaround-minded Taco Bell is counting on them to come back for more if it wants to put up a better fight against brands like Chipotle.