Ranch Taco Salad with Creamy Jalapeño Dressing
This Ranch Taco Salad with Creamy Jalapeño dressing has all the elements for the perfect Tex-Mex inspired lunch. Spicy, creamy, crunchy—you'll love each bite!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, dinner, lunch
Cuisine: Mexican
Servings: 4
Calories: 320kcal
Non-stick pan
Salad bowl
Cutting Board
Meat spatula
Zester
Knife
Measuring Cups
- 2 tsp olive oil
- 1 lb ground beef 92% lean
- 1 packet ranch seasoning
- ½ cup diced white onion
- ¼ cup diced jalapeños
- 1 ½ cups diced bell peppers divided
- 1 bag romaine lettuce
- 1 medium sized avocado
- ½ cup cherry tomatoes
- ¼ cup diced red onion
- zest from 1 lime
- homemade creamy jalapeño sauce or dressing of choice
Prepare a non-stick pan over medium heat with olive oil or cooking spray.
Add ground beef, diced jalapeños, diced white onion, ½ cup diced bell peppers and packet of ranch seasoning. Combine together until ground beef is cooked (7-10 minutes).
While beef cooks, dice the rest of your produce. Peppers, red onions, tomatoes. Thinly slice avocado.
Pour romaine into a large salad bowl. Then, add in diced produce and ground beef mixture from the pan.
Add your dressing and zest the lime over the top of the salad. Toss. Add salt and pepper to taste if desired and enjoy!
Find the recipe for the Creamy Jalapeño Sauce here. If you'd prefer to use store bought dressing, I suggest jalapeño ranch, salsa ranch, or regular ranch mixed with hot sauce.
Store assembled (without dressing) in the fridge for 3-4 days.
Serving: 1 serving | Calories: 320kcal | Carbohydrates: 13g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 660mg | Potassium: 681mg | Fiber: 4g | Sugar: 3g