Taco Salad with Cilantro Lime Ranch Dressing
Taco Salad with Cilantro Lime Ranch Dressing
Ingredients
For the Cilantro Lime Ranch Dressing
- 1/2 cup fresh cilantro, packed, roughly chopped
- 2 green onions, roughly chopped
- 1/2 jalapeño, small, seeded and roughly chopped
- 2 tablespoons lime juice, freshly squeezed, from 1 lime
- 1 cup ranch dressing, store-bought or homemade
- 2 tablespoons milk, or buttermilk, as needed for thinning
For the Seasoned Meat
- 1 1/4 pounds ground beef, or ground turkey/chicken
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 1/2 cup beef broth, or water
For the Pico de Gallo
- 3 roma tomatoes, medium, finely diced
- 1/4 cup white onion, finely diced
- 1 jalapeño, small, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Salad Base and Toppings
- 1 head romaine lettuce, large, chopped into bite-sized pieces
- 1 cup cheddar cheese, shredded
- 2 cups tortilla chips, crushed, or tortilla strips
- 1 avocado, ripe, diced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 can corn, 15-ounce, drained (or 1 cup frozen, thawed)
Instructions
- 1
Prepare the Cilantro Lime Ranch Dressing: In a blender, combine the 1/2 cup fresh cilantro, green onions, 1/2 small jalapeño, 2 tablespoons lime juice, 1 cup ranch dressing, and 2 tablespoons milk (if using). Blend until completely smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
⏱️ 5 min
- 2
Make the Pico de Gallo: In a medium bowl, combine the diced roma tomatoes, diced white onion, minced jalapeño, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir gently to combine. Set aside to allow flavors to meld.
⏱️ 10 min
- 3
Cook the Seasoned Meat: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned throughout. Drain any excess fat. Reduce heat to medium.
⏱️ 8 min
- 4
Season the Meat: To the browned meat, add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, 1 teaspoon salt, and black pepper. Stir well to coat the meat. Add the tomato paste and beef broth (or water), stirring until well combined. Bring to a simmer and cook for 5-7 minutes, or until the liquid has mostly absorbed and the meat is flavorful.
⏱️ 12 min
- 5
Assemble the Taco Salads: Divide the chopped romaine lettuce among 4 large bowls. Top each with a generous portion of the seasoned meat, pico de gallo, shredded cheddar cheese, crushed tortilla chips, diced avocado, black beans, and corn.
⏱️ 5 min
- 6
Serve: Drizzle each salad generously with the prepared Cilantro Lime Ranch Dressing. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Salad with Cilantro Lime Ranch Dressing
Ingredients
For the Cilantro Lime Ranch Dressing
- 1/2 cup fresh cilantro, packed, roughly chopped
- 2 green onions, roughly chopped
- 1/2 jalapeño, small, seeded and roughly chopped
- 2 tablespoons lime juice, freshly squeezed, from 1 lime
- 1 cup ranch dressing, store-bought or homemade
- 2 tablespoons milk, or buttermilk, as needed for thinning
For the Seasoned Meat
- 1 1/4 pounds ground beef, or ground turkey/chicken
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 1/2 cup beef broth, or water
For the Pico de Gallo
- 3 roma tomatoes, medium, finely diced
- 1/4 cup white onion, finely diced
- 1 jalapeño, small, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Salad Base and Toppings
- 1 head romaine lettuce, large, chopped into bite-sized pieces
- 1 cup cheddar cheese, shredded
- 2 cups tortilla chips, crushed, or tortilla strips
- 1 avocado, ripe, diced
- 1 can black beans, 15-ounce, rinsed and drained
- 1 can corn, 15-ounce, drained (or 1 cup frozen, thawed)
Instructions
- 1
Prepare the Cilantro Lime Ranch Dressing: In a blender, combine the 1/2 cup fresh cilantro, green onions, 1/2 small jalapeño, 2 tablespoons lime juice, 1 cup ranch dressing, and 2 tablespoons milk (if using). Blend until completely smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
⏱️ 5 min - 2
Make the Pico de Gallo: In a medium bowl, combine the diced roma tomatoes, diced white onion, minced jalapeño, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir gently to combine. Set aside to allow flavors to meld.
⏱️ 10 min - 3
Cook the Seasoned Meat: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned throughout. Drain any excess fat. Reduce heat to medium.
⏱️ 8 min - 4
Season the Meat: To the browned meat, add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, 1 teaspoon salt, and black pepper. Stir well to coat the meat. Add the tomato paste and beef broth (or water), stirring until well combined. Bring to a simmer and cook for 5-7 minutes, or until the liquid has mostly absorbed and the meat is flavorful.
⏱️ 12 min - 5
Assemble the Taco Salads: Divide the chopped romaine lettuce among 4 large bowls. Top each with a generous portion of the seasoned meat, pico de gallo, shredded cheddar cheese, crushed tortilla chips, diced avocado, black beans, and corn.
⏱️ 5 min - 6
Serve: Drizzle each salad generously with the prepared Cilantro Lime Ranch Dressing. Serve immediately.
⏱️ 3 min