Taco Salad Recipe

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Crispy romaine, seasoned beef, and a flavorful, creamy chipotle ranch dressing bring this Taco Salad Recipe to life, perfect for a summer potluck or an easy weeknight meal!

Prep Time20

Cook Time10

Total Time30

Course: dinner, lunch, Main Course, main dish, Salad

Cuisine: American, tex-mex

Servings:

Calories: 612kcal

Author: Teri & Jenny

Ingredients

beef

1 ounce taco seasoning of choice (about 1 package)
1/4 cup water
2 tablespoons olive oil
1 pound lean ground beef

creamy chipotle dressing

1/2 cup sour cream
2 to 3 tablespoons water
1 1/2 tablespoons diced chipotle peppers in adobe (about 1 large chipotle pepper)
1 green onion cut into 1 inch pieces
1/2 teaspoon cumin
1/2 lime juiced
salt and pepper to taste

assembly

5 cups shredded romaine
2/3 cup blistered corn kernels (from about 1 corn on cob)
1/2 cup canned black beans drained and rinsed
4 ounces shredded cheddar cheese
2 roma tomatoes seeded and diced
1 avocado diced
3 handfuls for tortilla chips (about 2 ounces)
cilantro sprigs garnish

US Customary - Metric

Instructions

beef

In a small bowl stir together taco seasoning and water to form a paste.
Place a large pan over medium-high heat. Add oil and ground beef, using a wooden spoon to break the beef up into small pieces. Cook until beef has just browned, 2 to 3 minutes. Pour paste into pan and stir into beef. Continue to stir until beef is evenly seasoned beef has cooked through, 2 to 3 minutes. Remove from heat and set aside to slightly cool.

dressing

In a food processor combine all dressing ingredients and blend together until smooth. Adjust salt and pepper to taste as needed.

assembly

In a large salad bowl combine romaine, chips and 1/2 dressing. Toss together until evenly coated.
Add corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado. Drizzle with remaining dressing and toss together. Serve.

Notes

Tips for the BEST Taco Salad!

Make it easier! Use prewashed and chopped lettuce, swap avocado for premade guac (that's always fresh), use store-bought dressing, and swap the diced tomatoes for packaged pico de gallo to save time and effort making this taco salad.

Crumble the beef as you cook it. Small pieces of ground beef help make sure each bite has a little bit of flavorful, tender taco meat!

If you're making this for a potluck or crowd, double the recipe and keep the dressing, avocado, and tortilla chips separate until just before serving! You can also serve this "taco bar style" with all the toppings on the side.

Nutrition