Taco Salad
This Taco Salad recipe lends itself perfectly for meal prep, and when topped with a chipotle ranch dressing, it's sure to have you coming back for more!
Equipment
- Small Bowl or Meal Prep Containers
Ingredients
- 1 lb Taco Meat (See our Taco Seasoning Recipe, or Taco Meat of Choice)
- 6-8 C Chopped Romaine Lettuce
- ⅓ C Ranch Dressing
- 1 Tbsp Adobo Sauce
- ½ Onion Diced
- ½ C Diced Tomatoes
- ½ Jalapeño Seeds Removed, Finely Diced
- 1 Tbsp Cilantro Chopped
- ½ C Shredded Mexican Blend Cheese
- Other Desired Toppings See Notes
Instructions
- In a small bowl, stir together onions, tomatoes, cilantro, and jalapeños. Set aside. Stir together ranch dressing and adobo sauce and set aside.
To Serve Fresh
- To assemble fresh salads, arrange bowls with lettuce on the bottom topped with taco meat, shredded cheese, pico (tomato and onion mixture), and additional toppings you like, and then drizzle with prepared chipotle ranch dressing.
To Meal Prep
- Divide lettuce between four Ziploc bags. Divide cheese between four jello shot cups. Divide sauce between four jello shot cups. Divide pico (tomato and onion mixture) between four jello shot cups. Place your condiments and lettuce in the meal prep containers, leaving space for the ground beef. Fill remaining space with ground befe. Cover and chill until ready to serve.
- To serve, remove condiment cups and lettuce from container, microwave the ground beef for 45-60 seconds. Add lettuce and condiments to the container along with any additional toppings and serve.
Notes
We like taco sauce, sour cream, sliced avocado/guacamole, tortilla strips, charred corn kernels, and lime wedges.
Tried this recipe?Let us know how it was!
