Ingredients
Salad Dressing
- 1 whole Scallion (root removed & cut into 6 pieces)
- 1 clove Garlic (peeled and roughly chopped)
- ½ Cup Sour Cream
- ¼ Cup Buttermilk
- ¼ Cup Fresh Cilantro Leaves (stems removed; tightly packed, about 0.5 ounce)
- ¾ tsp Ground Cumin (divided)
- ¼ tsp Chipotle Chile Powder (divided)
- ½ tbsp Lime Juice (half of juice from 1 lime)
- ¼ tsp Kosher Salt
- ⅛ tsp Ground Black Pepper
Taco Meat
- 2 tsp Vegetable or Canola Oil
- 2 whole Scallions (thinly sliced; separate white/light green and dark green parts)
- 2 cloves Garlic (peeled and minced)
- 1 tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- 1 Pound Ground Beef (substitute with ground turkey or ground chicken)
- 2 heaping TBS Taco or Fajita Seasoning
- ¼ tsp Ground Cumin (divided)
- ¼ tsp Chipotle Chile Powder (divided)
- 3 TBS Tomato Sauce (substitute: tomato juice, beef broth, or filtered water)
- 1 TBS Worcestershire Sauce
- Remaining ½ tbsp Lime Juice (from 1 whole lime)
Salad Ingredients
- 2 heads Romaine Lettuce (thinly sliced or shredded)
- 1 Cup Cherry Tomatoes (halved or quartered)
- 1 Cup Black Beans (drained and rinsed; substitute pinto beans)
- 1 Cup Monterey Jack Cheese (shredded; substitute cheddar cheese)
- 2 whole Corn Cobs (shucked, kernels sliced from cob)
- 2 whole Avocados (stone removed and diced)
- To Taste Pico De Gallo
- To Taste Tortilla Strips or Crushed Tortilla Chips
Instructions
- Make the Salad Dressing: Add scallion pieces, garlic, sour cream, buttermilk, cilantro, ¾ teaspoon cumin, ¼ teaspoon chipotle chile powder, and half the lime juice (1 tablespoon) into a food processor or high-speed blender. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Blend until smooth and adjust seasoning as needed. Refrigerate the dressing until ready to use.
- Start Taco Meat – Sauté Aromatics: Heat oil in a large skillet over medium-high heat until shimmering. Add the white and light green parts of the scallions and cook, stirring for 30 seconds. Stir in minced garlic, 1 teaspoon salt, and ¼ teaspoon pepper, cooking until fragrant about 30 seconds to 1 minute.
- Add Ground Beef and Spices: Add ground beef, taco seasoning, ¼ teaspoon cumin, and ¼ teaspoon chipotle chile powder to the skillet. Break up the beef into generous bite-sized crumbles with the edge of a wooden spoon. Cook until the beef is just browned, approximately 2 to 3 minutes.
- Add Finishing Touches: Stir in tomato sauce, Worcestershire sauce, and the remaining lime juice (about 1 tablespoon) with the browned beef. Cook for another 2 to 3 minutes until beef is fully cooked through. Remove skillet from heat, taste, and adjust seasoning. Set aside to cool slightly to prevent wilting the lettuce.
- Assemble Taco Salad: In a large salad bowl, toss the shredded romaine lettuce with ¼ cup of the prepared dressing until evenly coated. Distribute the dressed greens into serving bowls or keep family style. Top with 2/3 of the taco toppings (corn, tomatoes, black beans, avocado, cheese, pico de gallo), then all of the cooked ground beef, and finish topping with the remaining taco toppings. Drizzle with remaining dressing or serve on the side. Add tortilla strips or crushed tortilla chips just before serving for crunch.
Notes
- Ground turkey or chicken can be used instead of ground beef for a lighter option.
- Adjust spice levels in the dressing and meat seasoning to your taste.
- Serve immediately after assembling to keep lettuce crisp and tortilla chips crunchy.
- Leftover dressing keeps well refrigerated for up to 3 days.
- Pico de gallo and tortilla strips are optional toppings for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
