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Loaded Taco Salad

A comforting, crunchy salad combining warm taco meat and fresh vegetables, topped with a creamy dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (450 g) — use 85/15 for flavor; leaner if you prefer less grease.
  • 1 packet taco seasoning (1 oz / 28 g) — try a smoky or mild blend to suit your family’s taste.
  • 1 head iceberg lettuce, chopped Crisp and cool for contrast.
  • 1 cup shredded cheddar cheese (113 g)
  • 1 cup shredded Monterey Jack cheese (113 g)
  • 1 cup diced tomatoes (180 g) — choose firm, ripe tomatoes for the best texture.
  • 1 cup canned corn, drained (165 g) — sweet kernels add color and bite.
  • 1 cup sliced black olives (120 g) — salty, briny pops of flavor.
  • 1 cup crushed tortilla chips (about 40 g) — add just before serving for crunch.
  • 1/2 cup ranch dressing (120 ml) — creamy base for the dressing.
  • 1/2 cup salsa (120 ml) — balances richness with bright tomato tang.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat and add the ground beef. Brown the beef, breaking it up with a spoon until there’s no pink left. Drain most of the grease, and return the skillet to the heat.
  2. Add the taco seasoning with a splash of water (about 1/4 cup) and stir. Simmer for 2-3 minutes until the sauce thickens and clings to the beef. Let it cool slightly.
  3. While beef is cooling, in a large bowl toss the chopped iceberg lettuce, diced tomatoes, drained corn, and sliced black olives.
Assembly
  1. Spoon the warm seasoned beef over the salad to warm the vegetables slightly.
  2. Sprinkle the shredded cheddar and Monterey Jack cheeses on top so they melt a little from the heat.
  3. Make the dressing by whisking ranch and salsa together until smooth; then pour the dressing over the salad and toss gently.
  4. Fold in the crushed tortilla chips just before serving.
  5. Chill the salad for 15 minutes if possible, to help the flavors marry.

Notes

For added flavor, incorporate fresh garlic or a squeeze of lime. Store in the fridge for up to 2 days, keeping chips separate to maintain their crunch.