Ingredients
For the Taco Meat
- 1 pound ground beef
- 1/4 cup homemade taco seasoning (or McCormick’s Premium Taco Seasoning)
- 3/4 cup water
For the Salad Base
- 1 head Romaine lettuce
- 1/2 cup green onions (chopped)
- 1 bunch cilantro (chopped)
Toppings
- 1 1/2 cups cheddar cheese (shredded)
- 1 1/2 cups cherry tomatoes (or chopped tomatoes)
- 8 radishes (thinly sliced)
- 1/2 red onion (chopped)
- 2 avocados (chopped and/or 1 cup guacamole)
- 1 cup frozen corn (thawed)
- 1-2 jalapeños (sliced)
- Juanitas tortilla chips or Fritos, crushed and some whole for garnish
- Sour cream (to taste, optional)
- Restaurant style salsa (to taste, optional)
- Sliced limes (to garnish)
Creamy Tomatillo Cilantro Ranch Dressing (Option 1)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (0.4-oz) package Buttermilk Ranch Seasoning
- 1 serrano pepper (roughly chopped)
- 2 tomatillos (halved)
- 1/2 bunch cilantro
- Zest and juice of 1 lime
- Milk (if dressing is too thick, add tablespoon by tablespoon)
Creamy Salsa Dressing (Option 2)
- 1 cup sour cream (or Crema Mexicana)
- 1/3 cup restaurant style salsa
- 1 teaspoon taco seasoning
- Zest and juice of 1 lime
Instructions
- Cook the Taco Meat: Brown 1 pound of ground beef in a skillet over medium heat, breaking the meat into small pieces. Cook until no pink remains, about 3-5 minutes. Remove from heat and tilt the pan to scoop the rendered grease into a foil-lined bowl; refrigerate and discard once solidified. Return the skillet to medium heat, add 1/4 cup taco seasoning and 3/4 cup water. Bring to a simmer and cook until the liquid thickens but not fully evaporated to keep the meat juicy. Turn off heat and keep covered to stay warm.
- Prepare the Lettuce and Herbs: Chop Romaine lettuce into bite-sized pieces and dry thoroughly using a salad spinner or paper towels. Add chopped green onions and cilantro, then toss or spin to combine evenly.
- Prepare Toppings: Shred cheddar cheese, chop tomatoes, thinly slice radishes, dice red onion, chop avocados or prepare quick guacamole with lime and salt. Thaw frozen corn in the microwave or on the counter, and slice jalapeños. Crush tortilla chips, leaving some whole for garnish.
- Make Dressing Option 1 – Tomatillo Cilantro Ranch: In a blender, combine mayonnaise, sour cream, ranch seasoning, serrano pepper, halved tomatillos, cilantro, lime zest and juice. Blend until smooth. Add milk gradually if dressing is too thick. Store leftover dressing in refrigerator for up to 3 weeks.
- Make Dressing Option 2 – Creamy Salsa Dressing: In a bowl, mix sour cream, restaurant style salsa, taco seasoning, lime zest and juice until combined. Store any leftovers in the fridge up to 3 weeks.
- Assemble the Salad: Divide the lettuce mixture among four large plates or bowls. Evenly distribute taco meat and each topping ingredient (cheese, tomatoes, radishes, red onion, avocados, corn, jalapeños, crushed chips) across the salads. Add sour cream, salsa, extra whole tortilla chips, your choice of dressing, and additional guacamole or avocado if desired. Garnish with lime wedges and squeeze fresh lime over the salad before serving.
- Optional Serving Style: Place toppings in separate bowls on the table to allow guests to build their own salads. Include an ingredient list for reference to ensure no toppings are forgotten.
Notes
- Do not cook the taco meat until all liquid evaporates, or it becomes dry—leave some thickened juice for moist meat.
- Use fresh lime juice and zest to brighten flavors in the salad and dressings.
- Both dressing options keep well refrigerated for up to 3 weeks, allowing for easy make-ahead preparation.
- Adjust the spiciness by controlling the amount of jalapeños and serrano pepper in the dressing.
- Crushing tortilla chips adds delightful texture, but keep some whole for garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
