Southwest Taco Salad with Chipotle Dressing

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup shredded cheddar cheese
• 1 cup cooked ground beef or plant-based alternative
• 1/2 cup crumbled tortilla chips
• 1/4 cup sliced black olives
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• For the Chipotle Dressing:
• 1/4 cup mayonnaise
• 2 tablespoons sour cream or dairy-free alternative
• 1 tablespoon adobo sauce from chipotle in adobo, or to taste
• 1 teaspoon lime juice
• 1 clove garlic, minced

Steps

1. 1 Prepare the Chipotle Dressing by whisking together mayonnaise, sour cream, adobo sauce, lime juice, and garlic. Adjust heat with more or less adobo sauce.
2. 2 In a large bowl, combine chopped lettuce, cherry tomatoes, diced red onion, black beans, thawed corn, and lime juice.
3. 3 Season the salad with salt and pepper to taste.
4. 4 In a separate pan, cook ground beef until browned. Drain excess fat if necessary.
5. 5 Assemble the salad by dividing it among four plates. Top with cooked ground beef, shredded cheese, crumbled tortilla chips, black olives, and cilantro.
6. 6 Drizzle Chipotle Dressing over each salad and serve immediately.

Equipment

• Large mixing bowl
• Skillet
• Whisk

Variations

• Add diced avocado for extra creaminess.
• Include diced bell peppers for extra crunch.

Substitutions

• Substitute iceberg lettuce with romaine for a heartier texture.
• Use Greek yogurt in place of mayonnaise for a healthier dressing.

Pairings

• Serve with Mexican rice or refried beans on the side.
• A cold Mexican lager complements the flavors nicely.

Nutrition

Tips

• For a vegan option, substitute ground beef with a plant-based alternative.
• To save time, use pre-cooked ground beef or a plant-based crumbles product.
• Adjust the spice level of the dressing by controlling the amount of adobo sauce used.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Add dressing before serving to prevent sogginess.

Freezing: This salad does not freeze well due to the texture of lettuce and dressing.

Serving Suggestions

• Pair with warm flour tortillas for a DIY taco experience.
• Add a squeeze of fresh lime before serving.

FAQ