Description
A delicious and fresh taco salad topped with a creamy avocado ranch dressing.
Ingredients
Scale
- 1–2 tbsp canola oil (for cooking)
- 1 lb 85/15 ground beef
- 1 oz taco seasoning
- 1 head of iceberg lettuce
- 1 ripe avocado
- 1 large tomato
- 1/2 red onion
- 1 cup shredded Mexican cheese mix
- 1 ripe avocado
- 1/2 cup sour cream
- 1/4 cup mayo
- 1/3 cup whole milk
- 1 clove of garlic
- 1 tsp Worcestershire sauce
- 1 tbsp fresh minced dill weed
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced cilantro
- 1/4 tsp fresh cracked pepper
- 1/2–1 tsp salt (to taste)
Instructions
- Preheat a cooking pan over medium heat and add oil.
- Add ground beef and break it up as much as possible. Cover and cook for a few minutes.
- When the meat starts to release juices and brown, mix it up some more and break up more clumps.
- Season with taco seasoning and mix well.
- Cover and let it cook until completely done, mixing it every few minutes and breaking up the clumps in the process.
- Let the meat cool just a little bit before adding to the salad.
- Combine all the ingredients for the dressing into the food processor and pulse until completely smooth.
- Transfer the dressing into a glass jar.
- Dice and chop all the ingredients for the salad and layer them in serving salad bowls.
- Serve with avocado ranch on the side or mix it all together and serve it mixed with dressing.
Notes
- I highly recommend that you crush a few tortilla chips and add them to the top of the salad for a pleasant, salty crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg