Go Back
Southwest Ranch Taco Salad
Print

Southwest Ranch Taco Salad

Author Newman’s Own

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.