Taco Salad with Chipotle Ranch Dressing
52 weeks of cooking – Hot and Cold
Summer is a time for salad and not just small side salads, big, hearty, filling, dinner salads. To me a dinner salad is your whole meal, lots of veggies, composed flavors and a spectacular dressing. This taco salad is all about the dressing, a creamy, smoky ranch with Mexican flavors. I love salad dressing and most of the ones I make I’d be happy to eat off a spoon, this one included, it can only be improved upon by topping off a big platter of taco salad.
The base of the salad could be anything you like but the important parts are crushed tortilla chips, a hot ground beef mixture spiced with taco seasoning and of coarse lettuce. All the other additions just keep making it better, shredded jicama or cabbage in the greens, a chunk pico de gallo, cheddar cheese, black olives, beans and charred corn. Assemble the salad however you like with whatever ingredients you like or have on hand, just don’t skimp on the dressing.
Taco Salad with Chipotle Ranch Dressing
Ingredients
- ½ c sour cream
- 1/3 c packed cilantro with streams
- ¼ c mayo
- 2 tbsp. milk or buttermilk
- 2 tbsp. ranch powder
- 1 tsp. oregano
- ½ tsp. cumin
- 2 garlic cloves
- 1 lime, zest and juice
- 1 chipotle in adobo sauce
- 1 tbsp. adobo sauce
Taco salad options
- Tortilla chips
- Cooked ground beef seasoned with taco spices
- Lettuce
- Cheddar cheese
- Chunky pico de gallo (tomatoes, white onion, cilantro, jalapeno, lime, salt)
- Sliced black olives
- Black beans
- Corn
- Jicama
- Cabbage
Chipotle Ranch
Directions
Chipotle Ranch
- Put all of the ingredients in a blender and blend till smooth, about 1 minute.
Taco salad options
- Make a pile of whatever ingredients you like and cover it in dressing, enjoy!
