Homemade Doritos Locos Tacos (Copycat Recipe)

Why You’ll Love This Recipe

• Neon-orange, nacho-cheese dusted shells that deliver a spot-on, extra-crispy crunch.
• Seasoned beef with that classic, saucy, fast-food style texture—made with pantry spices.
• Easy oven method for shaping shells—no deep frying required.
• Kid-approved flavors with simple, budget-friendly ingredients.

Grocery List

• Produce: 1 small head iceberg lettuce
• Dairy: Mild cheddar cheese (block for fine grating), sour cream, buttermilk powder (or powdered milk, optional)
• Pantry: Corn tortillas, ground beef, cheddar cheese powder, neutral oil, cornstarch, chili powder, paprika, cumin, onion powder, garlic powder, sugar, kosher salt, citric acid (optional), annatto or turmeric (optional), MSG (optional)

Full Ingredients

Neon-Orange Nacho-Cheese Dust

• 1/3 cup cheddar cheese powder
• 1 tbsp buttermilk powder (or powdered milk)
• 1 tsp sweet paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt
• 1/4 tsp granulated sugar
• 1/8 tsp citric acid, optional (tangy bite)
• 1/4 tsp ground annatto or 1/4 tsp turmeric, optional (extra orange color)
• Pinch MSG, optional (boosted savoriness)

Tacky Glaze for Shells

• 2 tbsp neutral oil (canola or vegetable)
• 2 tbsp water
• 1 tsp cornstarch
• Pinch fine salt

Orange Crunchy Taco Shells

• 10 (6-inch) corn tortillas

Seasoned Beef

• 1 lb 85% lean ground beef
• 2 tsp chili powder
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 3/4 tsp kosher salt
• 1 tsp granulated sugar
• 1 tsp cornstarch
• 2/3 cup water

To Serve

• 2 cups finely shredded iceberg lettuce
• 1 cup finely grated mild cheddar
• 1/2 cup sour cream (load into a squeeze bottle or zip-top bag for neat zigzags)

Step-by-Step Instructions

Step 1: Mix the neon-orange nacho-cheese dust

In a small bowl, whisk together cheddar cheese powder, buttermilk powder, paprika, onion powder, garlic powder, salt, sugar, and the optional citric acid, annatto/turmeric, and MSG. Set aside. This blend delivers the bright color, cheesy aroma, and tangy-savory punch you expect.

Step 2: Preheat and warm the tortillas

Preheat the oven to 375°F with a rack set in the middle. To keep tortillas from cracking, warm them until pliable: stack and wrap in a slightly damp paper towel, then microwave 45–60 seconds, or warm individually in a dry skillet over medium heat for 20 seconds per side. Keep covered so they stay soft.

Step 3: Form and crisp the taco shells

Drape each warm tortilla over two adjacent oven rack rungs to form a classic “U” shape, leaving space between tortillas. Alternatively, use metal taco racks. Bake 6–8 minutes, just until the edges feel set and the tortillas hold their shape but are not yet fully crisp. Carefully remove. Keep the oven at 375°F.

Step 4: Brush with glaze, dust, and set the color

In a small saucepan, whisk water and cornstarch. Bring to a simmer over medium heat, whisking, until slightly thickened and glossy, 30–45 seconds. Off heat, whisk in oil and a pinch of salt to make a thin, tacky emulsion. Using a pastry brush, lightly coat the outsides of each shell (about 1 teaspoon per side). Immediately dust generously with the nacho-cheese mixture (1–2 teaspoons per side). Return shells to the oven and bake 2–3 minutes to set the coating. Cool upright so air can circulate. They should be vividly orange and ultra-crisp.

Step 5: Brown and season the beef

Heat a skillet over medium-high. Add the ground beef and cook, breaking it up, until no pink remains and lightly browned, 5–6 minutes. If there is excess fat, spoon off most. Sprinkle in chili powder, paprika, cumin, onion powder, garlic powder, pepper, salt, sugar, and cornstarch. Stir to coat. Add 2/3 cup water and simmer over medium heat, stirring occasionally, until saucy and slightly thickened, 4–5 minutes. Reduce heat to low to keep warm.

Step 6: Prep the toppings

Finely shred the iceberg lettuce (aim for thin, crispy ribbons). Finely grate the cheddar on the small holes of a box grater or a microplane ribbon grater for that soft, fast-melt texture. Load sour cream into a squeeze bottle or a small zip-top bag and snip a tiny corner for neat zigzags.

Step 7: Assemble and serve

For each shell, add 2 heaping tablespoons (about 1.5 ounces) of seasoned beef. Top with 3 tablespoons shredded lettuce and 2 tablespoons finely grated cheddar. Finish with a 1–2 teaspoon zigzag of sour cream. Serve immediately while the shells are shatter-crisp and the beef is hot.

Pro Tips

• Cheese powder matters: look for real cheddar cheese powder (not mac-and-cheese packet) for the best flavor and color.
• Color boost: a pinch of annatto or turmeric amplifies the neon-orange hue without changing flavor much.
• Dust while tacky: the brief bake after dusting locks the coating in place and keeps hands cleaner.
• Ultra-fine shred: finely grated cheddar melts faster and clings to the lettuce and beef, just like the fast-food version.
• Keep shells crisp: assemble to order; filled shells soften within minutes.

Variations

• Fiery Nacho: Add 1/4–1/2 tsp cayenne and 1/2 tsp chipotle powder to the cheese dust for heat and smokiness.
• Meatless Crunch: Swap beef for 2 cups spiced black beans or a walnut-mushroom taco crumble; season with the same spice blend.
• Fry Method: Shallow-fry tortillas in 350°F oil until just crisp, drain, then dust while hot (skip the glaze). Messier, but extra crunchy.

Storage & Make-Ahead

The nacho-cheese dust keeps 1 month in an airtight jar at room temperature. Cooked seasoned beef stores 4 days in the refrigerator or up to 3 months in the freezer; reheat with a splash of water. Shells are best the day they are made; if needed, re-crisp unfilled shells at 300°F for 4–6 minutes. Assemble tacos right before serving to preserve maximum crunch.

Nutrition (per serving)

Approximate per taco: 270 calories; 14 g fat; 21 g carbohydrates; 13 g protein; 570 mg sodium. Values will vary based on brands and exact amounts of dust and toppings used.