Introduction
This delicious taco salad combines the savory flavors of seasoned ground beef with fresh vegetables and a creamy salsa ranch dressing. Perfect for a quick lunch or a hearty dinner, this recipe offers a satisfying blend of textures and tastes, all while being easy to assemble and serve.
Ingredients
– For the Beef:
– 1 pound lean ground beef
– 1 packet taco seasoning
– 2 tablespoons tomato paste
– ½ cup water
– For the Salad:
– 6 cups chopped romaine or iceberg lettuce
– 1 cup diced tomatoes (Roma or grape tomatoes)
– 1 ripe avocado, diced
– ¼ cup chopped fresh cilantro
– ¼ cup finely chopped red onion
– 1 cup shredded cheddar or Mexican blend cheese
– 1 cup crushed tortilla chips
– Optional: 1 cup cooked rice (Spanish or cilantro lime rice)
– For the Salsa Ranch Dressing:
– ½ cup salsa (pico de gallo or preferred type)
– ½ cup sour cream or plain Greek yogurt
– ½ cup ranch dressing
– Juice of 1 lime
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4 to 6
Directions
1. Prepare the Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning, tomato paste, and water. Stir to combine and simmer until the mixture thickens. Remove from heat and let it cool slightly.
2. Make the Salsa Ranch Dressing:
In a bowl, whisk together the salsa, sour cream (or Greek yogurt), ranch dressing, and lime juice until smooth.
3. Assemble the Salad:
In a large bowl, combine the chopped lettuce, diced tomatoes, avocado, cilantro, red onion, and shredded cheese. Add the slightly cooled beef mixture to the salad. If using, add the cooked rice. Drizzle the salsa ranch dressing over the salad. Toss gently to combine all ingredients. Top with crushed tortilla chips just before serving to maintain their crunch.
4. Serve:
Divide the salad into individual bowls. Serve immediately and enjoy!
Detailed Directions and Instructions
Prepare the Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning, tomato paste, and water. Stir to combine and simmer until the mixture thickens. Remove from heat and let it cool slightly.
Make the Salsa Ranch Dressing:
In a bowl, whisk together the salsa, sour cream (or Greek yogurt), ranch dressing, and lime juice until smooth.
Assemble the Salad:
In a large bowl, combine the chopped lettuce, diced tomatoes, avocado, cilantro, red onion, and shredded cheese. Add the slightly cooled beef mixture to the salad. If using, add the cooked rice. Drizzle the salsa ranch dressing over the salad. Toss gently to combine all ingredients. Top with crushed tortilla chips just before serving to maintain their crunch.
Serve:
Divide the salad into individual bowls. Serve immediately and enjoy!
Notes
Ground Beef:
Choose lean ground beef to reduce excess grease and calories.
Taco Seasoning:
Feel free to use homemade taco seasoning if you prefer a specific flavor profile.
Dressing Variations:
You can adjust the consistency of the dressing by adding more sour cream or ranch to your preference.
Vegetarian Option:
Substitute ground beef with black beans or lentils for a vegetarian version.
Storing Leftovers:
Store any leftover salad in an airtight container without the tortilla chips to maintain their crispness.
Cook techniques
Sautéing Ground Beef
Cooking ground beef over medium heat allows it to brown evenly, enhancing its flavor. Drain any excess fat to keep the dish lean.
Simmering for Flavor
Adding taco seasoning, tomato paste, and water to the browned beef creates a rich and flavorful mixture. Simmering helps the flavors meld together.
Whisking Dressing
Combining salsa, sour cream (or Greek yogurt), ranch dressing, and lime juice in a bowl and whisking until smooth ensures a creamy and uniform dressing for your salad.
Tossing the Salad
Gently tossing the salad ingredients together allows for an even distribution of flavors and textures without damaging the delicate greens.
Maintaining Crunch
Adding crushed tortilla chips to the salad just before serving keeps them crunchy, enhancing the texture contrast in the dish.
FAQ
Can I use other types of meat instead of beef?
Yes, you can substitute ground turkey, chicken, or even plant-based meat alternatives for a different flavor profile.
What type of cheese is best for this salad?
Shredded cheddar or a Mexican blend cheese works well, but feel free to use your favorite cheese.
Can I make this salad ahead of time?
You can prepare the beef and dressing in advance, but it’s best to assemble the salad just before serving to maintain freshness.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. It’s best consumed within 1-2 days for optimal freshness.
Can I omit any ingredients?
Yes, you can customize the salad by omitting ingredients like cilantro or red onion based on your taste preferences.
Conclusion
This beef salad is a perfect blend of flavors and textures, offering a refreshing and satisfying meal. The seasoned beef adds a savory depth, while the freshness of the vegetables, creaminess of the dressing, and crunch of the tortilla chips create a delightful dining experience. Enjoy this dish as a healthy lunch or a light dinner, and don’t hesitate to customize it to your taste!
More recipe suggestions and combination
Chicken Taco Salad
Substitute ground beef with grilled or shredded chicken for a lighter option. Use the same seasoning and dressings for continuity in flavor.
Vegetarian Option
Replace the beef with black beans or chickpeas for a hearty vegetarian salad. Add corn for a touch of sweetness and extra texture.
BBQ Beef Nacho Salad
Instead of taco seasoning, use barbecue seasoning for the beef. Add grilled corn and top with additional BBQ sauce for a unique twist.
Southwest Chicken Wrap
Transform the salad into a wrap by using a large tortilla. Fill it with the salad ingredients, grilled chicken, and drizzle with salsa ranch dressing.
Mexican Quinoa Bowl
Swap out the beef and tortilla chips for quinoa as a base. Mix in black beans, corn, diced bell peppers, and top with avocado and dressing for a nutritious bowl.
