Ultimate Taco Salad with Ranch Salsa Dressing

This Ultimate Taco Salad features crisp lettuce, seasoned ground meat, and all your taco fixings tossed in a zesty ranch salsa dressing. It’s great for quick lunches, potlucks, or family picnics!

Taco Salad is my go-to for easy weeknight dinners. It’s so simple to put together and makes for a truly satisfying meal with little effort. It’s great for quick lunches and always a hit at potlucks or picnics. With a smorgasbord of flavors and textures from crisp romaine lettuce, seasoned ground beef, buttery avocados, and delicious taco fixings, it makes a hearty, satisfying meal with loads of protein and fiber.

Make sure to check out my Trash Bag Taco Salad version if you’re planning to serve a large crowd.

Ingredient notes

• Taco meat– use lean ground beef. You can also swap ground turkey or chicken for variety. The meat is seasoned with store-bought taco seasoning, but a simple homemade mix of chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper will also do the trick!
• Salad and toppings– I prefer romaine lettuce over iceberg because it’s sturdier and holds up better with the weight of various add-ons. Classic toppings include avocados, black olives, cherry tomatoes, garbanzo beans, and cut corn.
• Tortilla strips– freshly fried at home or store-bought. You can also use crushed corn chips or Doritos if you prefer.
• Dressing– I love a creamy, zesty mix of Ranch dressing and restaurant-style salsa, but you can also use French, Italian, Thousand Island, or this homemade Blue Cheese dressing.
• Cheese– shredded CheddarJack or Mexican blend cheese

Crispy Tortilla Strips

• Days-old corn tortillas are best for making fried tortilla strips. To help fry them into a nice crisp, leave them out uncovered overnight or arrange them in a single layer on a baking sheet and bake in a 200°F oven for about 8 to 10 minutes to dry out.
• Use oil with a high smoke point, such as canola, safflower, or grapeseed oil. Make sure the oil temperature is between 350°F and 375°F. Too hot, and the chips will brown too quickly; too low, and they’ll absorb more grease.
• Remove the chips from the oil a shade lighter than you like, as they will continue to brown in the residual heat. They’ll be a little flexible in the middle but will crisp up as they cool.
• Want to skip the frying? Brush the corn tortillas with oil, cut into wedges, and arrange in a single layer on a baking sheet. Bake at 350°F for about 8 to 12 minutes, rotating the pan at the 8-minute mark, until crispy and dry.

How to make the ultimate taco salad

After browning the ground beef, make sure to drain the grease thoroughly, as it will harden into an unsavory film of fat when the meat cools. For one pound of ground beef, I use a 1-ounce packet of taco seasoning. Allow the taco meat to cool a little, as the steam and heat will wilt the lettuce.

To prevent the avocados from browning too quickly, lightly drizzle them with lemon juice. If you want to add a smoky layer of flavor, pan-roast the thawed corn kernels in a lightly oiled skillet over medium-high heat until nicely charred.

Serving suggestions

• Pair the salad with a refreshing aqua fresca and a warm slice of jalapeno cornbread for a filling lunch or dinner. 
• If serving a large crowd, you can set out all the ingredients in separate bowls and have everyone build their own ultimate salad depending on their preferences.