If you’ve ever missed that punchy, tangy, ranch-dusted crunch of the Cool Ranch Doritos Locos Taco, here’s your golden ticket to bringing it back. This Taco Bell Cool Ranch Doritos Locos Tacos copycat has everything (the zesty shell, the seasoned beef, the melty cheese, the cool lettuce crunch) just like you remember it in 2013 when it first dropped, or when you saw that glowing blue sleeve peeking out of the Taco Bell bag.
Now it’s back in your kitchen, no drive-thru required. The real secret’s in the shell: a corn taco kissed with real Doritos Cool Ranch dust, whether you go the fast path using crushed chips or level up with a homemade flavor blend that mimics the iconic zing. Once you’ve got that, the rest is a simple stack of seasoned beef, lettuce, cheddar, and maybe a swipe of sour cream for the Supreme feel.
Bite in and boom, nostalgia meets snack science.
Table of Contents
How to Make Copycat Cool Ranch Doritos Locos Tacos
The trick is making that powder stick. We warm the taco shell, add a quick light coating of oil and a splash of honey-water, then dust the shell with finely ground Cool Ranch chips or a DIY seasoning blend. Fill it up with Taco Bell-style beef and classic toppings, and suddenly you’re 10 years younger, parked outside a late-night Taco Bell drive-thru.
Nutrition Facts (per 1 taco, with beef, cheese, lettuce, tomato, sour cream, Cool Ranch shell)
- Calories: ~ 230–250 kcal
- Total Fat: 12 g
- Saturated Fat: 5 g
- Cholesterol: 30 mg
- Sodium: 510 mg
- Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Total Sugar: 2 g
- Protein: 11 g
Ingredients (for 6 tacos)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 tacos
For the Cool Ranch Shells (Method A – Doritos grind)
- 6 crunchy corn taco shells
- 3 cups Cool Ranch Doritos chips
- 2 tbsp neutral oil (like vegetable or avocado)
- 1 tsp honey, mixed with 2 tbsp hot water
For the Taco Filling
- 1 lb (450 g) ground beef (80/20 preferred)
- 1 tbsp tomato paste
- 1 cup water
- 1 tsp apple cider vinegar
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp mild chili powder
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¾ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp sugar
- ¼ tsp kosher salt (plus more to taste)
- Optional: ¼ tsp MSG or ½ tsp mushroom powder (for umami)
For the Toppings
- 1½ cups shredded iceberg lettuce
- 1½ cups shredded mild cheddar cheese
- Optional: ¾ cup diced tomatoes, 6 tbsp sour cream (for Supreme)
Tools You’ll Need
- Food processor or high-speed blender
- Small bowl and brush for honey-water
- Sheet tray or large plate
- Frying pan or skillet for the beef
- Tongs or spoon for assembling tacos
Instructions
Step 1: Make the Cool Ranch Dust
Blitz the Doritos chips in a food processor until they turn into a fine powder. Sift out any big bits. This is your taco shell coating.
Step 2: Warm and Prep the Shells
Warm the taco shells in the oven at 350°F (175°C) for 3–4 minutes. When hot, lightly brush each shell (inside and out) with neutral oil. Then brush on a small amount of the honey-water mixture. This helps the dust cling without making the shell soggy.
Step 3: Coat the Shells
Hold each warm shell over a tray and sprinkle the Cool Ranch powder all around. Rotate as needed to get full coverage. Let them set for a few minutes while you cook the filling.
Step 4: Cook the Taco Beef
Brown the beef in a skillet over medium heat. Drain excess fat if needed. Stir in tomato paste, all spices, flour, and cornstarch. Add water and vinegar. Simmer 5–7 minutes until thick, glossy, and slightly saucy.
Step 5: Assemble
Spoon beef into each shell. Top with lettuce, cheese, and if desired, diced tomatoes and sour cream.
Tips
- Use freshly blitzed Doritos for the best flavor hit, don’t use stale chips.
- A warm taco shell is key to making the dust stick. Don’t skip the oil + honey-water combo.
- Want to go all in? Add a pinch of MSG to the beef or to your homemade ranch powder, it’s what makes Taco Bell taste like Taco Bell.
- Don’t overstuff. The shell is the star here. Let the Cool Ranch shine.
What to Serve With
Crunchy + Zesty
- Spicy guacamole with tortilla strips – A creamy, citrusy guac helps cool the taco’s seasoning and adds a second flavor profile to your bite.
- Corn salsa with lime – Sweet corn kernels, fresh lime, and chopped red onion offer a chilled, crunchy contrast to the warm taco filling.
- Pickled jalapeños or onions – A tangy topping that echoes the Cool Ranch tartness and kicks things up a notch.
Classic Taco Sides
- Mexican rice with cilantro and lime – The light citrus in the rice rounds out the ranch coating’s flavor while giving your meal a grounding carb.
- Refried beans or black beans – Creamy, hearty, and mild enough not to compete with the taco’s bold shell.
- Tortilla chips with nacho cheese – Yes, Doritos inside and out. If you’re gonna go big, double down on the cheese dip.
Drinks that work
- Cherry Pepsi or Baja Blast – Go full Taco Bell nostalgia mode.
- Iced hibiscus tea or lime agua fresca – Floral or citrus notes calm the ranch dust’s zing.
- Cold beer or michelada – If it’s a weekend gathering, nothing hits like a crisp beer with tacos.
Variations
Flamin’ Hot Cool Ranch
Add a ¼ tsp cayenne or crushed red pepper to the Cool Ranch dust. Or blend 2 cups Cool Ranch Doritos with 1 cup Flamin’ Hot Cool Ranch chips for a spicy hybrid shell.
Vegetarian Version
Use plant-based ground meat or lentils with the same seasoning blend. Add black beans or grilled corn to boost the texture and flavor.
Cool Ranch Nacho Mashup
Can’t choose between Nacho Cheese and Cool Ranch? Do half the shells with each powder and set up a taco tray where people can pick their favorite.
Cool Ranch Supreme Crunchwrap
Swap the taco shell for a tostada, spread beef, cheese, and toppings, wrap it in a flour tortilla, and griddle until crisp. It’s a Cool Ranch Crunchwrap, but homemade.
Double-Decker Cool Ranch Taco
Add a layer of refried beans between a soft flour tortilla and your Cool Ranch shell. The beans help glue it all together, and you get both textures in every bite.
Ingredient Substitutes
Doritos Cool Ranch Chips
Original: Cool Ranch Doritos
Substitutes: Use Spicy Cool Ranch for heat, Nacho Cheese for the classic red shell, or homemade Cool Ranch seasoning (see earlier breakdown)
Ground Beef
Original: 80/20 ground beef
Substitutes: Ground turkey or chicken, lentils, or plant-based beef (like Beyond or Impossible)
Taco Shells
Original: Standard corn taco shells
Substitutes: Homemade corn tortillas fried into shells, tostada rounds, or even mini flatbreads if you’re riffing
Cheddar Cheese
Original: Mild cheddar
Substitutes: Monterey Jack, Colby, or a dairy-free shreds mix
Lettuce
Original: Iceberg
Substitutes: Romaine, shredded cabbage, or mixed greens for extra texture
Tomato Paste
Original: Canned tomato paste
Substitutes: 1 tbsp ketchup or 2 tsp tomato sauce simmered down
Sour Cream
Original: Reduced-fat sour cream
Substitutes: Greek yogurt, dairy-free sour cream, or a ranch drizzle made with mayo and lime
Ingredients
- For the Cool Ranch Shells (Method A – Doritos grind): 6 crunchy corn taco shells
- 3 cups Cool Ranch Doritos chips
- 2 tablespoons neutral oil (like vegetable or avocado)
- 1 teaspoon honey, mixed with 2 tablespoons hot water
- For the Taco Filling: 1 lb (450 g) ground beef (80/20 preferred)
- 1 tablespoon tomato paste
- 1 cup water
- 1 teaspoon apple cider vinegar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon mild chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon sugar
- ¼ teaspoon kosher salt (plus more to taste)
- Optional: ¼ teaspoon MSG or ½ teaspoon mushroom powder (for umami)
- For the Toppings: 1½ cups shredded iceberg lettuce
- 1½ cups shredded mild cheddar cheese
- Optional: ¾ cup diced tomatoes, 6 tablespoons sour cream (for Supreme)
Instructions
Step 1: Make the Cool Ranch Dust
Blitz the Doritos chips in a food processor until they turn into a fine powder. Sift out any big bits. This is your taco shell coating.
Step 2: Warm and Prep the Shells
Warm the taco shells in the oven at 350°F (175°C) for 3–4 minutes. When hot, lightly brush each shell (inside and out) with neutral oil. Then brush on a small amount of the honey-water mixture. This helps the dust cling without making the shell soggy.
Step 3: Coat the Shells
Hold each warm shell over a tray and sprinkle the Cool Ranch powder all around. Rotate as needed to get full coverage. Let them set for a few minutes while you cook the filling.
Step 4: Cook the Taco Beef
Brown the beef in a skillet over medium heat. Drain excess fat if needed. Stir in tomato paste, all spices, flour, and cornstarch. Add water and vinegar. Simmer 5–7 minutes until thick, glossy, and slightly saucy.
Step 5: Assemble
Spoon beef into each shell. Top with lettuce, cheese, and if desired, diced tomatoes and sour cream.
Notes
Calories: ~ 230–250 kcalTotal Fat: 12 gSaturated Fat: 5 gCholesterol: 30 mgSodium: 510 mgCarbohydrates: 20 gDietary Fiber: 2 gTotal Sugar: 2 gProtein: 11 g
