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Beef Taco Salad with Chipotle Ranch Dressing

A vibrant and satisfying Beef Taco Salad topped with creamy chipotle ranch dressing, combining juicy ground beef, fresh veggies, and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Salad
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 pound ground beef Choose a lean variety for a healthier option.
  • 2 tablespoons taco seasoning Use your favorite store-bought mix or DIY.
  • 1/4 cup salsa Fresh salsa is ideal, but jarred works too.
  • 1/2 cup water Adjust moisture as needed.
For the Salad
  • 1 large head romaine lettuce Wash and dry thoroughly.
  • 2 cups halved cherry tomatoes Adds sweetness.
  • 2 avocados Look for ripe avocados.
  • 1 cup canned sweet corn Drained and rinsed.
  • 1/4 cup diced red onions Red onions are milder than white.
  • 1 cup shredded Mexican cheese blend Opt for good quality cheese.
  • Tortilla strips or chips Great for crunch.
  • Sour cream Optional topping.
  • Cilantro Optional flavor booster.
For the Dressing
  • 1 cup Greek yogurt For base of the dressing.
  • 1/2 cup buttermilk Add to the dressing.
  • 2 tablespoons chipotle peppers in adobo sauce Adjust according to taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 squeeze of lime juice

Method
 

Prepare the Dressing
  1. In a mixing bowl, combine Greek yogurt, buttermilk, chipotle peppers, garlic powder, onion powder, and lime juice. Whisk until smooth and creamy. Refrigerate until ready to serve.
Cook the Beef
  1. In a large skillet over medium-high heat, add the ground beef and sear for about 3-4 minutes. Break into chunks and cook until browned, about 6-8 minutes total. Drain excess fat.
  2. Season the beef by reducing heat to medium. Add taco seasoning, stir well. Pour in water, let simmer until reduced, about 3 minutes, then add salsa, stirring to combine. Cook until moisture is further reduced.
Assemble the Salad
  1. In salad bowls, layer romaine lettuce as the base. Top with cherry tomatoes, corn, red onions, cooked beef, cheese, tortilla strips, and avocado slices.
  2. Serve with sour cream, cilantro, and chipotle ranch dressing.

Notes

Feel free to swap toppings based on seasonality. For best results, keep ingredients fresh and high quality.