Taco Salad with Pickled Jalapeño Ranch Dressing
Equipment
- 1 Medium Bowl
- Food Processor (I used a mini one)
Ingredients
For the Taco Salad:
- Avocado oil
- 1 lb. ground beef
- 1 oz. packet taco seasoning
- 1 tablespoon tomato paste
- 1 15 oz. can black beans, drained and rinsed
- ½ cup water
- Kosher salt
- Freshly ground black pepper
- Fresh lime juice to taste
- 20 oz. romaine lettuce chopped (about 2 heads)
- 2 avocados peeled, pitted, and diced
- Shredded cheddar cheese to taste
- Crushed tortilla chips to taste
- Pico de Gallo recipe below, or store-bought
- Pickled Jalapeño Ranch Dressing recipe below
For the Pico de Gallo:
- 2 Roma tomatoes diced
- ¼ cup red onion finely diced
- 2 tablespoons jalapeno seeded and finely diced
- 2 teaspoons cilantro leaves minced
- 1 lime juiced
- Kosher salt
- Freshly ground black pepper
For the Pickled Jalapeño Ranch Dressing:
- 1 cup Ranch Dressing your favorite store-bought brand or homemade recipe
- 6 tablespoons pickled jalapeño rounds
- 2 tablespoons pickled jalapeño juice
- ½ cup cilantro leaves and thin stems packed
Instructions
For the Taco Salad:
- Heat a large drizzle of avocado oil in a large pan over medium-high heat. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Cook, stirring occasionally, until browned and almost cooked through, 3-4 minutes.
- Add tomato paste and cook, stirring to coat the beef, 1-2 minutes. Add black beans and water and cook, stirring occasionally, until the liquid is mostly absorbed, 1-2 minutes. Remove from heat and season with Kosher salt and freshly ground black pepper, to taste. Add a squeeze of lime juice, to taste.
- In a large bowl, make the salad. Add the romaine, beef mixture, avocado, cheddar cheese, tortilla chips, pico de gallo, and as much of the Pickled Jalapeño Ranch Dressing as you’d like. Season with Kosher salt and freshly ground black pepper and toss to combine. Serve and enjoy!
For the Pico de Gallo:
- In a medium bowl, stir together the tomatoes, onion, jalapeno, and lime juice. Season with Kosher salt and freshly ground black pepper, to taste.
For the Pickled Jalapeño Ranch Dressing:
- In the bowl of a food processor (I used a mini one), process the Ranch Dressing, pickled jalapeno rounds, pickled jalapeño juice, and cilantro until smooth. About one minute.
Notes
All components can be made or prepped ahead of time and stored in an airtight container in the fridge overnight. Reheat the beef mixture until warmed through before serving.
Tried this recipe?Let us know how it was!