Taco Ranch Side Salad Recipe

This zesty Taco Ranch Side Salad is made with crisp romaine lettuce, seasoned ground beef, shredded cheddar cheese, juicy tomatoes, and crunchy tortilla chips. The result is a vibrant and flavorful side dish that is both refreshing and satisfying. It’s the perfect accompaniment for a weeknight dinner or a summer backyard barbecue, making enough for a family of four.

Taco Ranch Side Salad Ingredients

For the Salad:

• 1 lb lean ground beef
• 1 package taco seasoning
• 1 head romaine lettuce, chopped
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 avocado, cubed
• 1 cup crushed tortilla chips

For the Taco Ranch Dressing:

• 1 cup ranch dressing
• 2 tbsp taco seasoning

How To Make Taco Ranch Side Salad

1. Prepare the taco meat: In a large skillet over medium-high heat, brown the ground beef until it is no longer pink. Drain any excess grease. Stir in the taco seasoning and 1/2 cup of water, then simmer for about 5 minutes, or until the liquid has thickened. Set the meat aside to cool slightly.
2. Make the dressing: In a small bowl, combine the ranch dressing and 2 tablespoons of taco seasoning. Whisk until the mixture is smooth and the seasoning is fully incorporated.
3. Assemble the salad: In a large bowl, combine the chopped romaine lettuce, shredded cheese, cherry tomatoes, red onion, and cubed avocado.
4. Combine and serve: Add the cooled taco meat to the salad greens. Drizzle the Taco Ranch dressing over the top, sprinkle with the crushed tortilla chips, and toss gently to combine all ingredients. Serve immediately.

Recipe Tips

• Make it ahead: You can prepare the taco meat and the dressing up to a day in advance. Store them separately in airtight containers in the refrigerator. Wait to chop the avocado and toss the salad until just before serving to keep the ingredients fresh.
• Customize your toppings: This recipe is very flexible! Feel free to add your favorite taco toppings like black beans, corn, black olives, or a dollop of sour cream.
• Use a sturdy lettuce: Romaine lettuce is an excellent choice because its crisp texture holds up well to the weight of the toppings and the dressing without wilting too quickly.
• Prevent a soggy salad: Always add the dressing and the crunchy tortilla chips just before you are ready to eat. This ensures the chips stay crispy and the lettuce remains firm.

What To Serve Taco Ranch Side Salad

This vibrant side salad is hearty enough to be a light main course on its own, but it also pairs perfectly with other Mexican-inspired dishes. Serve it alongside beef or chicken tacos, cheesy quesadillas, or a big bowl of chili. For a complete meal, try it with simple corn tortillas and a side of homemade guacamole.

How To Store Taco Ranch Side Salad Leftovers

• Refrigerate: Store any leftover salad (without the dressing or chips) in an airtight container in the refrigerator for up to 2 days. Keep the dressing, meat, and chips separate and add them just before serving.
• Freeze: This recipe is not suitable for freezing. The lettuce and fresh vegetables will become mushy after thawing.

Taco Ranch Side Salad Nutrition Facts

• Serving Size: 1 serving
• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 850mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 20g

Frequently Asked Questions

• Can I make this salad vegetarian? Yes, you can easily make this salad vegetarian. Simply substitute the ground beef with black beans, lentils, or a plant-based ground meat alternative. The taco ranch dressing and fresh toppings will still provide plenty of flavor.
• Can I use a different type of lettuce? While romaine is recommended for its crunch, you can use other sturdy greens. Iceberg lettuce, green leaf lettuce, or even a mix of chopped kale and spinach would work well. Avoid delicate greens like mesclun mix, as they will not hold up to the toppings.
• What if I don’t have bottled ranch dressing? If you don’t have bottled ranch dressing, you can make a quick version at home. Simply combine 1/2 cup of sour cream, 1/2 cup of mayonnaise, and a splash of milk or buttermilk, then whisk in the taco seasoning and a pinch of dried dill and parsley.

Try More Recipes:

• Taco Shells and Cheese Recipe
• Taco Soup Recipe
• Taco Tomatoes Recipe