Jalapeno Ranch Taco Salad

The best taco salad recipe with a creamy jalapeno ranch dressing. The perfect lunch or dinner for a hot summer day.

Serving platter with Honey Mustard Broccoli Crunch Salad. Hand of someone scooping the salad

Taco salad is one of my go-to meals of summer! Just brown your ground beef, blend up the dressing and you're good to go!


Not only is this jalapeno ranch dressing amazing on this taco salad but I also love it on burritos and as a veggie dip!


Jalapeno Ranch Taco Salad

Serves 4


What you'll need:


Jalapeno Ranch Dressing

1/2 cup Greek yogurt

1/2 cup mayo

1 lime, juiced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried chives

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp dried parsley

1/4 tsp dried dill

1 jalapeno, sliced (remove seeds if you're not into spice)

Handful of fresh cilantro


Salad

1 lb ground beef

1 packet of taco seasoning (or homemade)

2 thinly sliced green onions

1 can corn kernels, drained

1/2 pint cherry tomatoes, quartered

1 avocado, sliced

1-2 romaine hearts (depending on size), roughly chopped

1/2 cup cilantro leaves, roughly chopped

Handful tortilla chips, lightly crushed

1/2 cup shredded cheddar cheese (optional)



Steps:


Brown 1 lb ground been in a large skillet, drain fat. Add seasoning packet and follow remaining instructions on packet. If using homemade seasoning, add 2-3 tbsp of seasoning to the pan along with 1/3 cup water. Cook just until water has evaporated. Turn off the heat and set aside.


Blend 1/2 cup Greek yogurt, 1/2 cup mayo, the juice of 1 lime, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried chives, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp tsp dried parsley, 1/4 tsp dried dill, 1 sliced jalapeno and 1 handful of fresh cilantro in a blender until smooth.


Assemble salad ingredients into bowls, drizzle dressing over the salads & top with crushed tortilla chips & shredded cheddar


Enjoy, my friends!


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