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Home Fruits and Vegetables

Ultimate Taco Salad with Ranch Salsa Dressing

4.38
/5
35 minutes mins
11 Comments
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By: LalainePosted: 08/15/2018Updated: 09/21/2018
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taco salad in a serving bowl

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

Taco Salad with lettuce, ground beef, avocados, cherry tomatoes, garbanzo beans, olives, tortilla strips and cheese in a white serving bowl
Ultimate Taco Salad with Ranch-Salsa Dressing

Taco Salad is my go-to for easy weeknight dinners. It’s so simple to put together and makes for a truly satisfying meal without a lot of effort.

It’s great for quick lunches and always a hit at potlucks or picnics. You may also want to check out my trash bag version if you’re planning to serve a large crowd.

top view of a Taco Salad in a serving bowl

How to Make Taco Salad

This taco salad recipe has four parts, the seasoned meat, the crisp tortilla strips, the veggies and toppings, and the special dressing. The steps are so easy and simple; you can have dinner ready in thirty minutes or less.

taco ground beef in a red skillet

Step 1: Cooking the Taco Meat

  • After browning the ground beef, make sure to drain the grease very well as it will harden to an unsavory film of fat when the meat cools.
  • To season one pound of ground beef, I use 1-ounce packet of taco seasoning but feel free to use homemade if you like.
  • Allow the taco meat to cool a little as the steam and heat will wilt the lettuce.

corn tortilla cut into thin strips on a wood cutting board

Step 2: Frying 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 at 350 F to 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 single layer on a baking sheet. Bake in a 350 F oven for about 8 to 12 minutes, rotating the pan at the 8-minute mark, until crispy and dry.
  • If you want to forgo making the tortilla strips altogether, you can find crispy strips in small packages at the salad section of major grocery stores. You can also use crushed corn chips or Doritos if you prefer.

chopped romaine lettuce, cherry tomatoes, black olives, and sliced avocados on a wood cutting board

Step 3: Preparing Lettuce and Salad Toppings

  • I prefer romaine lettuce over iceberg as I find it sturdier and holds up better when tossed with the meat and the assorted toppings.
  • To prevent the avocados from browning too quickly, lightly drizzle 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.

Ranch-salsa dressing and a bowl of taco salad

Step 4: Making the Taco Salad Dressing

  • You can use Catalina, French, Italian, Ranch or any of your favorite dressing but I especially love the zesty flavors of this ranch-salsa dressing with a simple mix of Ranch dressing, salsa, and chopped cilantro.
  • You can prep all the ingredients ahead of time, but I suggest to store them separately and assemble the salad and toss in the dressing when ready to serve.

adding ranch-salsa dressing to a large bowl of taco salad

With crisp romaine lettuce, seasoned ground beef, buttery avocados, and delicious taco fixings, this ultimate taco salad a smorgasbord of flavor and texture. It’s a hearty and satisfying meal everyone will love!

Give it a try for dinner tonight and let me know what you think in the comments below. Enjoy!

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

Taco Salad with lettuce, ground beef, avocados, cherry tomatoes, garbanzo beans, olives, tortilla strips and cheese in a white serving bowl
4.38 from 8 votes

Ultimate Taco Salad with Ranch Salsa Dressing

Taco Salad with crisp lettuce, seasoned ground meat, and all your favorite taco fixings tossed in an amazing ranch salsa dressing. It's great for quick lunches, potlucks or family picnics!
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Author: Lalaine
Course: Side Dish
Print Pin It Email Recipe
6 Servings

Ingredients

  • 1/2 cup canola oil
  • 2 cloves garlic, peeled and minced
  • 1 small onion, peeled and chopped
  • 1 pound ground beef
  • 1 package (1 ounce) taco seasoning mix
  • 3/4 cup water
  • 2 romaine lettuce, dark outer leaves removed and chopped to 1-inch size (about 6 cups)
  • 4 corn tortillas, cut into short, thin strips
  • 2 avocados, pitted and sliced
  • 1 cup frozen corn, thawed
  • 1 cup garbanzo beans
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup pitted olives, sliced
  • 1/2 cup Cheddar Jack cheese, shredded

For Ranch-Salsa Dressing

  • 1 cup Ranch dressing
  • 1/4 cup salsa
  • 1 tablespoon cilantro, chopped

Instructions

  • In a large skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until softened. 
  • Add ground beef and cook, breaking apart with the back of the spoon, until browned. Drain meat well.
  • Add taco seasoning and water and stir to combine. Bring to a boil. 
  • Lower heat, cover, and simmer, stirring occasionally, for about 15 to 20 minutes or until meat is cooked and liquid is mostly reduced. Allow to slightly cool.
  • In a pan over medium heat, heat the remaining oil. Add tortilla strips and stir to prevent from sticking. Fry for about 1 to 2 minutes or until crisp and golden. With a slotted spoon, remove from pan and drain on paper towels.
  • Place lettuce in a large serving bowl. Layer taco meat on top. 
  • Arrange tomatoes, garbanzo beans, corn, sliced olives, and over avocados over meat. Sprinkle cheese. 
  • When ready to serve, garnish with fried tortilla strips and drizzle with dressing. Toss to combine and serve immediately.

For the Ranch-Salsa Dressing

  • In a bowl, combine Ranch dressing, salsa, and cilantro. Stir until blended.

Nutrition Information

Calories: 840kcal, Carbohydrates: 37g, Protein: 22g, Fat: 69g, Saturated Fat: 14g, Cholesterol: 76mg, Sodium: 1201mg, Potassium: 863mg, Fiber: 10g, Sugar: 5g, Vitamin A: 1700IU, Vitamin C: 18.1mg, Calcium: 145mg, Iron: 4mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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chopped romaine lettuce, cherry tomatoes, black olives, and sliced avocados on a wood cutting board for taco salsa
Taco Salad with lettuce, ground beef, avocados, cherry tomatoes, garbanzo beans, olives, tortilla strips and cheese in a white serving bowl
taco salad in a serving bowl
Taco Salad with lettuce, ground beef, avocados, cherry tomatoes, garbanzo beans, olives, tortilla strips and cheese in a white serving bowl

 

About Lalaine

Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More

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Recipe Rating




  1. VICKY J Davis says

    Posted on 8/29/19 at 3:50 pm

    Looks great can’t wait to try.

    Reply
  2. Jamielyn says

    Posted on 8/30/18 at 9:00 am

    5 stars
    Yum, love a good taco salad! Like the addition of chickpeas 🙂

    Reply
    • Lalaine says

      Posted on 8/31/18 at 1:40 am

      They’re my favorite to use in this salad over pinto or black beans 🙂

      Reply
  3. Sarah says

    Posted on 8/30/18 at 6:04 am

    5 stars
    The dressing is EVERYTHING on this salad. Don’t substitute anything else!

    Reply
  4. Katerina @ diethood .com says

    Posted on 8/30/18 at 3:47 am

    5 stars
    This is definitely my kind of salad!! I LOVE It!! YUM!!

    Reply
  5. Julie says

    Posted on 8/30/18 at 1:22 am

    5 stars
    I love taco salad! You had me at ranch salsa dressing!

    Reply
  6. Jessica Burgess says

    Posted on 8/29/18 at 6:14 am

    5 stars
    When I saw the words “ranch salsa”, I knew I’d be in love, and I am! Cannot wait to make this!

    Reply
    • Lalaine says

      Posted on 8/30/18 at 12:17 am

      Yes, the salsa dressing definitely takes this taco salad to the top 🙂

      Reply
  7. Alli says

    Posted on 8/29/18 at 5:52 am

    5 stars
    This salad looks like it’s loaded with all the good stuff. I have to make this ASAP!

    Reply
    • Lalaine says

      Posted on 8/30/18 at 12:18 am

      Thanks, Alli 🙂

      Reply
  8. Anna says

    Posted on 7/16/16 at 1:33 pm

    That looks delish, and perfect for summer, would love to try it so fresh and yummy. x

    Reply

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