Southwest Ranch Taco Salad
Photography Courtesy Newman’s Own
Featured in Summer 2024
Ingredients
½ head romaine lettuce
1 pint container cherry tomatoes
2 small avocados
1 tablespoon extra virgin olive oil
1 pound ground beef
2 teaspoons mild taco seasoning
¼ cup water
1 15.5-ounce can black beans, rinsed and drained
1½ cups rinsed and drained canned corn
1 cup shredded sharp chedder cheese
2 tablespoons chopped fresh cilantro
1 cup Southwest ranch dressing
6 ounces tortilla chips
Chopped fresh cilantro (optional)
Instructions
- Coarsely chop lettuce, halve cherry tomatoes, and pit, peel, and slice avocados.
- In large frying pan over medium-high heat heat olive oil. Brown beef, stirring occasionally, 4 to 5 minutes. Add taco seasoning and water; cook for 5 to 8 minutes or until meat is cooked through.
- Divide lettuce among serving bowls or plates. Top with ground beef, tomatoes, avocados, black beans, corn, cheese, and 2 tablespoons chopped cilantro. Tuck in tortilla chips.
- Drizzle with ranch dressing and if desired sprinkle with additional cilantro. Makes 6 servings. Recipe from Newman’s Own.
Recipe courtesy Newman’s Own
