Description
A delicious taco salad loaded with fresh ingredients and topped with a creamy ranch dressing.
Ingredients
Scale
- 1 cup sour cream
- 1 tablespoon ranch mix
- 1 pound ground beef
- 1 ounce packet taco seasoning
- ½ cup water
- 5 to 6 cups romaine lettuce (torn or iceberg)
- 15 ounces kidney or black beans
- 1 pint grape tomatoes (halved)
- 3 ounces sliced black olives (drained)
- ½ cup sliced green onions (optional)
- 1 ½ cups cheddar cheese (shredded)
- 1 avocado (diced)
- 9 ½ ounces nacho cheese Doritos (crushed)
- ¼ to ½ cup Catalina dressing (or to taste)
Instructions
- Mix sour cream with ranch mix. Chill until ready to serve.
- In a skillet, brown the ground beef over medium-high heat until cooked through. Drain if needed. Add the taco seasoning and water. Simmer uncovered over low heat until the sauce has thickened. Remove from the heat.
- Start with the Lettuce: Place 5 to 6 cups of torn romaine (or iceberg) lettuce in a large serving bowl.
- Layer the Toppings: Arrange the beans, halved grape tomatoes, sliced black olives, green onions (if using), shredded cheddar cheese, and diced avocado in sections on top of the lettuce. Keeping them grouped makes serving easy and gives a nice presentation.
- Add the Taco Meat: Spoon the cooled taco-seasoned ground beef in the center or spread over the salad.
- Top with Lightly Crushed Doritos: Sprinkle crushed Doritos over the top. You can use more or less depending on how crunchy you like it.
- Dollop with Ranch Sour Cream: Add small spoonfuls of the ranch sour cream topping evenly over the salad.
- Drizzle with Catalina Dressing: Drizzle ¼ to ½ cup of Catalina dressing over the top, or serve on the side so everyone can add their own.
- Serve with remaining sour cream and additional toppings if desired.
Notes
- This salad is versatile; feel free to add or substitute your favorite toppings.
- Can be made vegetarian by omitting the ground beef and using additional beans.
- Store leftover dressing and toppings separately for best freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl