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!
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. I like to load up the crisp romaine lettuce with seasoned ground beef, garbanzo beans, sweet corn, juicy tomatoes and creamy avocados but you can definitely customize with your favorite taco fixings and this salad won’t disappoint! It’s great for quick lunches and always a hit at potlucks or family picnics.
I especially love the zesty flavors of the ranch salsa dressing but feel free to swap with Catalina, French or any dressing you fancy to switch things up. Just make sure to toss the dressing in just when you’re ready to serve to keep the taco salad nice and crisp. Enjoy!
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!
- 4 corn tortillas, cut into short, thin strips
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound ground beef
- 1 package (1.25 ounces) taco seasoning mix
- 1 cup frozen corn, thawed
- 8 cups loosely packed torn romaine lettuce
- 1 large tomato, seeded and chopped
- 2 avocados, pitted and cubed
- 1 cup garbanzo beans
- 1/2 cup Cheddar cheese, shredded
- 1 cup Ranch dressing
- 1/4 cup salsa
- 1 tablespoon cilantro, chopped
In a pan over medium heat, heat about 1-inch deep of oil. Add tortilla strips and fry until crisp and golden. With a slotted spoon, remove from pan and drain on paper towels.
In a large skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp. Add ground beef and cook, breaking apart with the back of the spoon, until browned. Drain excess fat.
Add taco seasoning and stir to combine. Continue to cook, stirring occasionally, for about 15 to 20 minutes or until meat is cooked through.
In a pan over high heat, heat about 1 teaspoon of oil. Add corn and cook, stirring for about 1 to 2 minutes or until nicely charred.
Divide lettuce evenly on serving plates. Arrange taco meat, tomatoes, garbanzo beans, corn, avocado, and cheese on top.
Garnish with fried tortilla strips and drizzle with dressing. Serve immediately.