Ultimate Taco Salad with Ranch Salsa Dressing

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

4.38 from 8 votes

Ultimate Taco Salad with Ranch Salsa Dressing

The only Taco Salad recipe you'll ever need! Crisp veggies, savory taco meat, crunchy tortilla strips, and a zesty dressing. Packed with perfectly seasoned ground beef, crisp lettuce, sweet corn, garbanzo beans, olives, cheese, and crunchy tortilla strips, it’s a guaranteed crowd-pleaser!. Quick, easy, and absolutely delicious.

Prep Time15

Cook Time20

Total Time35

Course: Main Entree, Side Dish

Cuisine: Global

Servings: Servings

Calories: 685kcal

Author: Lalaine Manalo

Ingredients

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 rinsed and drained
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

US Customary - Metric

Instructions

In a large skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
Add the ground beef and cook, breaking it apart with the back of a spoon, until browned. Drain meat well.
Add taco seasoning and water, and stir to combine. Bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, for about 15 to 20 minutes or until the meat is cooked and the 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.

Notes

Let the taco meat slightly cool before assembling so the extreme heat doesn't wilt the lettuce.
You can prep all the ingredients ahead of time, but I suggest storing them separately and assembling the salad and tossing in the dressing when ready to serve.

Nutrition