Taco Salad with Ground Beef
A hearty, flavorful alternative to tacos with crispy lettuce, zesty beef, melted cheese, and a creamy dressing. Perfect for quick meals or gatherings, this salad balances spice, crunch, and indulgence.
- Prep Time: 25
- Cook Time: 20
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 pound ground beef (85% lean or lean)
1 packet taco seasoning (gluten-free optional)
1 ½ cups sour cream
1 packet ranch dip mix
1 large iceberg lettuce, chopped
2 cups diced tomatoes
1 cup shredded cheddar cheese, grated
4 cups corn chips, crushed
Instructions
Preheat oven to 400°F (200°C)
Cook ground beef in a skillet over medium-high heat until browned; drain excess fat
Add taco seasoning to cooked beef and mix well
In a large bowl, create a base of crushed corn chips
Top with iceberg lettuce, diced tomatoes, and cooked beef
Sprinkle shredded cheddar cheese on the salad
Stir together sour cream and ranch dip mix to make dressing
Pour dressing over the salad or serve on the side
Garnish with additional toppings if desired
Notes
Drain beef thoroughly for a leaner version
Use homemade ranch dressing by mixing buttermilk, mayonnaise, and herbs
Add jalapeños, black olives, or avocado for extra flavor
Store leftovers refrigerated for up to 4 days
Assemble in a large bowl or individual servings for customization
Find it online: https://cookingwithramsay.com/taco-salad-with-ground-beef/