Tex-Mex Taco Salad with Chipotle Ranch

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1 cup shredded cheddar cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 1/2 cups cooked ground beef or turkey (optional)
• 1/2 cup crumbled tortilla chips
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon chipotle chili powder
• 1 teaspoon lime juice
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine chopped lettuce, cherry tomatoes, red onion, shredded cheese, black beans, and corn kernels. If using, add the cooked ground beef or turkey.
2. 2 In a small bowl, mix sour cream, mayonnaise, chipotle chili powder, and lime juice until smooth. Season with salt and pepper to taste.
3. 3 Toss salad ingredients gently to combine. Sprinkle with tortilla chips and black olives.
4. 4 Drizzle the chipotle ranch over the salad before serving. Garnish with fresh cilantro.

Equipment

• Large bowl
• Measuring cups and spoons
• Cutting board and knife

Variations

• Add grilled chicken for a heartier option.
• Swap ground beef for crumbled tofu for a vegan version.

Substitutions

• Use Greek yogurt instead of sour cream for a healthier ranch.
• Substitute iceberg lettuce with mixed greens for a different texture.

Pairings

• Warm corn tortillas
• Fresh guacamole
• Spicy salsa

Nutrition

Tips

• For extra spice, add diced jalapeños to the salad or ranch.
• Make the chipotle ranch ahead and let it chill in the fridge for deeper flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Toss gently before serving again.

Freezing: Does not freeze well due to texture changes in lettuce and tortilla chips.

Serving Suggestions

• Pair with warm flour tortillas for a complete Tex-Mex experience.
• Serve with a side of guacamole or salsa.

FAQ