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Jazz up Taco Tuesday with this quick and flavorful Taco Salad with Chipotle Ranch Dressing! Packed with spice, crunch, and fresh ingredients, this Paleo, Whole30, and Keto meal is perfect for busy weeknights and will definitely earn a spot in your regular dinner rotation!!
If you’ve been here a while, you know tacos are a weekly tradition in my house. We never skip Taco Tuesday… even if it’s Thursday!! Between work, family life, and summer baseball season, I need dinners that are fast, satisfying, and full of nutrients. This one checks all the boxes.
As a nutritionist, I love a big, hearty taco salad because it’s the easiest way to load up on greens, fiber, protein, and healthy fats in one bowl. It’s fresh, filling, and so easy to customize with your favorite toppings. And that Chipotle Ranch Dressing? Total game changer!!!
How to Make Taco Salad with Chipotle Ranch Dressing
This recipe does come together quite easily and simply.
- Homemade taco seasoning: cumin, smoked paprika, chipotle chili powder, chili powder, and salt
- Ground beef: I use 2 pounds so there’s plenty for leftovers
- Apple cider vinegar: adds the perfect tang to the beef
- Fresh veggies: lettuce, red onion, tomatoes, avocado, and cilantro
- Chipotle Ranch Dressing: chipotle spice, Paleo mayo, onion powder, garlic powder, lime juice, and dried chives
- Crunchy toppings: pumpkin seeds or plantain chips for extra texture
Cook the beef with the seasoning and vinegar, chop the veggies, whisk together your dressing, and toss everything together. Dinner (or lunch prep) is served!
From tacos to casseroles, my beef recipes make healthy eating deliciously simple.
Meal Prep Tips!!
This taco salad is meal prep gold! The 2 pounds of beef make enough for dinner plus several lunches, so it’s perfect for busy weeks.
- Store separately: Keep the cooked beef in one container and the dressing in another. The dressing will stay fresh for up to 10 days in the fridge.
- Mix before eating: Toss with your veggies and toppings right before serving to keep everything crisp and fresh.
- Make it a taco bowl: Add my Cilantro Lime Cauliflower Rice for even more flavor and substance.
Whether you enjoy it fresh out of the skillet or pack it for lunch, this Taco Salad with Chipotle Ranch Dressing will keep you full, fueled, and ready for whatever the week throws at you!!
Taco Salad with Chipotle Ranch Dressing
Ingredients
For the Salad:
- 3 tsp cumin
- 3 tsp smoked paprika
- 2 tsp chipotle chili powder
- 2 tsp chili powder
- 1 tsp sea salt
- 2 lbs ground beef
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 16 oz salad greens , such as romaine, arugula, or spinach
- 1-2 avocados, diced
- 1.5 cups cherry tomatoes, halved
- 1/2 diced red onion
- 1/3 cup chopped fresh cilantro
For the Chipotle Ranch:
- 1 cup Paleo Mayonnaise
- 2 tsp chipotle chili powder
- 2 tsp dried chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp sea salt
- 1 tbsp fresh lime juice
Instructions
- To begin, heat a large skillet to medium high heat. In a small bowl, mix together the blend of taco seasoning: cumin, smoked paprika, chipotle chili powder, chili powder, and sea salt. Once the skillet is hot, gently grease the pan with avocado oil or olive oil. Add the ground beef to the pan
- Cook for 5-7 minutes, stirring consistently to break up the meat and evenly cook. Once no longer pink, drain any excess fat and water. Return back to the burner, cover the meat in seasoning. Now stir in the apple cider vinegar and tomato paste. Continue to cook for another 2-3 minutes, or until beef is evenly coated.
- Now make the dressing: in a food processor or blender, pulse mayonnaise, chipotle chili powder, chives, garlic powder, onion powder, sea salt, and lime juice. If too thick, add an additional tbsp of lime juice or thin out with 1-2 tbsp of water.
- Now assemble the salad. In a large bowl, place greens, tomatoes, avocado, onion, and cilantro and toss to combine. Add in the ground beef, then pour on the dressing. If using the salad for meal prep, do not assemble the salad with dressing, but keep the dressing separate to add later with each individual use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made the taco salad last night with ground turkey. I ended up adding too much taco seasoning (the combo of cumin/chili powder/chipotle seasonings are redundant spices!!!) to the meat so it was saltier than it should have been. Add spices by checking how it tastes as you add to make sure the flavor is to your taste I also used Veganaise as opposed to making home mayo to save time.