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Taco Salad topped with Chipotle Ranch Dressing served in a bowl

Taco Salad with Chipotle Ranch Dressing

A vibrant and flavorful taco salad topped with a smoky chipotle ranch dressing, perfect for gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 lb ground beef or turkey You can choose either meat for this recipe.
  • 1 packet taco seasoning Store-bought taco seasoning works perfectly.
  • 1 head romaine lettuce, chopped Chop the lettuce before adding to the salad.
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh or canned) Drain if using canned corn.
  • 1 cup black beans, rinsed and drained You can use canned black beans.
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 whole avocado, diced Add just before serving to prevent browning.
  • 1/2 cup tortilla chips, crushed For topping.
For the Chipotle Ranch Dressing
  • 1/2 cup ranch dressing
  • 1-2 tablespoons chipotle adobo sauce Adjust to taste, can skip for milder flavor.
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat if needed.
  2. Stir in taco seasoning and cook according to package instructions. Set aside to cool slightly.
  3. In a large bowl, combine chopped romaine, cherry tomatoes, corn, black beans, and diced avocado.
Dressing Preparation
  1. In a small bowl, mix the ranch dressing with the chipotle adobo sauce. Adjust the spice level to your liking.
Assembly
  1. Add the cooked meat to the salad mixture. Drizzle with the chipotle ranch dressing and toss gently.
  2. Top with shredded cheese and crushed tortilla chips before serving. Enjoy!

Notes

Serve in individual bowls for a fun presentation or lay out all the ingredients separately for an interactive experience. Leftovers should be kept in separate containers in the fridge.