This taco salad is loaded with seasoned ground beef, black beans, fresh avocado, juicy cherry tomatoes, cilantro, a squeeze of lime, and homemade pico de gallo! Smooth avocado goes perfect with crunchy tortilla chips, cool lettuce, and warm beef. All finished off with a generous drizzle of my homemade tomatillo jalapeno ranch, a creamy dressing with a tangy kick and a hint of heat that ties everything together… For fresh flavor that’s healthy and indulgent!
This taco salad comes together in a flash, making it the perfect solution for busy weeknight dinners or a satisfying and flavorful lunch. With minimal cooking required (especially if your ground beef is pre-cooked), you can quickly layer the fresh ingredients and drizzle on that irresistible homemade dressing for a meal that’s both healthy and incredibly easy to prepare. Say goodbye to boring salads and hello to a vibrant, customizable dish that’s ready in minutes!
Meet the Delicious Lineup
This taco salad isn’t just a random assortment of ingredients; it’s a carefully chosen team of flavors and textures that work in perfect harmony!
- A Bed of Crisp Romaine Lettuce: We start with a generous head of romaine, providing a cool and refreshing crunch in every bite.
- A Sprinkle of Cubed Cheddar Cheese: Because what’s a taco without a little cheesy goodness? The cheddar adds a familiar and comforting flavor.
- Savory Ground Beef: Seasoned to perfection, our ground beef is the hearty protein backbone of this salad, adding a satisfying richness.
- Creamy Black Beans: These little powerhouses not only add a boost of protein and fiber but also a lovely, smooth texture.
- Buttery Ripe Avocados: Sliced or diced, the avocado brings a creamy richness and healthy fats that make this salad truly satisfying.
- Crunchy Tortilla Chips: Essential for scooping up all those delicious ingredients and providing that irresistible crunch. Plus, they’re perfect for dipping in the extra dressing!
- Sweet and Juicy Cherry Tomatoes: These little bursts of sweetness add a refreshing counterpoint to the savory elements.
- The Best Pico de Gallo: This fresh salsa brings a zesty tang and a delightful mix of onion, tomato, and chili flavors…. If you want to make pico de gallo from scratch, this is my recipe!
- Fresh Chopped Cilantro: A sprinkle of bright, herbaceous cilantro adds a quintessential taco flavor that lifts all the other ingredients.
- Bright Lime Wedges: A final squeeze of fresh lime juice adds a zesty zing that brightens and balances all the flavors.
- The Star: Homemade Tomatillo Jalapeno Ranch: This isn’t just any dressing. It’s creamy, homemade ranch infused with tangy tomatillos and a hint of spicy jalapeno is the secret weapon that takes this salad to the next level. And yes, it’s amazing for dipping those tortilla chips!
Homemade Tomatillo Ranch Dressing
Let’s talk about the star of the show… The homemade tomatillo jalapeno ranch dressing! Forget those bottled versions; this is a flavor explosion you won’t want to miss! The beauty of making it from scratch lies in the fresh ingredients that create a truly unique taste.
Starting with a creamy base of mayonnaise and buttermilk, then magic happens with tangy fresh tomatillo and jalapeno. Tomatillo adds a subtle sweetness and tang, while the jalapeno, with seeds removed for a milder kick (or kept for those who like it hot!), adds a delightful warmth. The finishing touch? Freshly chopped cilantro for a bright, herbaceous note that makes it just perfect!
Serving Suggestions
Pile your taco salad high on top of tortilla chips with a lime wedge for squeezing, or with a bowl of tortilla chips on the side… They’re not just for scooping up all that deliciousness; they’re the perfect vessel for enjoying any extra homemade tomatillo jalapeno ranch dressing! Trust me… That creamy, tangy, and slightly spicy dressing is an irresistible dip! So grab a chip, dunk it in, and savor the flavors with your salad. It’s the ultimate taco salad experience!
If you’re looking for the perfect side dish… Try this moist cornbread or sourdough cornbread for the perfect flavor combo!
Let me know what YOU think!
I’d really appreciate a review on the recipe card or in the comments below!
Loaded Taco Salad
Ingredients
For the Tomatillo Ranch Dressing
- 1 cup mayonnaise
- 1/2 cup buttermilk Or use water if you are dairy free 😉
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fresh tomatillo
- 1 large jalapeno
For the Salad
- 8 cups romaine lettuce chopped
- 1/2 cup fresh cilantro chopped
- 1 pound ground beef cooked and seasoned
- 1 teaspoon taco seasoning
- salt & pepper to taste
- 1/3 cup cheddar cheese cubed into 1/4 inch cubes
- 1 cup black beans cooked and drained
- 1 cup pico de gallo
- 1/2 cup cherry tomatoes sliced in half
- 1 lime sliced into wedges
- 4 cups tortilla chips for serving
Instructions
Taco Salad Assembly
You can make this in 1 large salad bowl, then serve on top of tortilla chips, or assemble in separate serving bowls.
- Prep the Lettuce: Wash then Roughly chop or tear the head of romaine lettuce into bite-sized pieces. Place the lettuce in a large serving bowl.
- Add chopped cilantro: Wash and chop cilantro in with the lettuce, then toss together.
- Cook the Beef (if needed): If your ground beef isn't already cooked, brown it in a skillet over medium heat. Drain any excess grease. Season with salt and pepper or your favorite taco seasoning, and let it cool slightly.
- Add Beef: Sprinkle the cooked ground beef evenly over the bed of lettuce.
- Beans: Spoon the black beans over the ground beef.
- Cheddar Cheese: Cube 3 thick slices of cheddar cheese into 1/4 inch cubes, and sprinkle them over the salad.
- Cherry Tomatoes: Wash and slice cherry tomatoes in half. Then, scatter the cherry tomatoes over the salad.
- Pico de Gallo: Make fresh pico del gallo, or buy premade. Dollop spoonfuls of pico de gallo across the salad.
- Avocado: Slice or dice the avocados and arrange them on top of the salad.
- Lime: Slice the lime into wedges and serve with each bowl of salad for squeezing on top!
For the Homemade Tomatillo Ranch Dressing:
- Remove Seeds (Optional): For a milder dressing, remove the seeds and membranes from the jalapeno.
- Combine Ingredients: In a blender or food processor, combine the fresh tomatillo, roasted jalapeno, mayonnaise, buttermilk (or water), onion powder, garlic powder, dried parsley flakes, salt, black pepper, and fresh cilantro.
- Blend Until Smooth: Blend all the ingredients until the dressing is smooth and creamy. I like t o use an emersion blender.
- Taste and Adjust: Taste the dressing and adjust seasoning as needed. You may want to add more salt, pepper, or a pinch of cayenne pepper for extra heat.
- Chill (Optional): For the best flavor, chill the dressing in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Dress and Serve: Drizzle the homemade tomatillo jalapeno ranch dressing generously over the salad. Serve immediately with tortilla chips and lime wedges on the side. Encourage guests to squeeze fresh lime juice over their individual portions.
- Store: Store any leftover dressing in an airtight container in the refrigerator for up to one week.
Notes
- Spice Level: Adjust the heat in the dressing by controlling the amount of jalapeno seeds and membranes you include. For a milder dressing, remove them entirely.
- Dairy-Free Option: Use water or your favorite dairy-free milk alternative (like unsweetened almond or cashew milk) in place of buttermilk in the dressing.
- Make Ahead: You can cook the ground beef ahead of time and store it in the refrigerator for up to 3 days. The dressing can also be made up to a week in advance. However, it’s best to assemble the salad just before serving to maintain the crispness of the lettuce and the freshness of the other ingredients.
- Customization: Feel free to customize your taco salad with other favorite toppings like corn, bell peppers, red onion, or different types of cheese.
- Protein Swap: Substitute the ground beef with shredded chicken, ground turkey, or plant-based crumbles for a different twist.
- Roasting the Tomatillo and Jalapeno: Roasting brings out a deeper, sweeter flavor in the tomatillo and mellows the heat of the jalapeno slightly. Don’t skip this step for the best dressing flavor!
- Chilling the Dressing: Allowing the dressing to chill in the refrigerator for at least 30 minutes before serving helps the flavors meld together beautifully.
- Preventing Avocado Browning: To prevent your sliced or diced avocado from browning, toss it gently with a little lime juice before adding it to the salad.
- Serving the Dressing: Serve the dressing on the side for those who prefer to control the amount they use. Offer extra for dipping the tortilla chips!
- Garnish: A sprinkle of extra cilantro or a few lime wedges can add a final touch of freshness and visual appeal.
Nutrition
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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