Southwest Ranch Taco Salad

1/2 head romaine lettuce

1 pint cherry tomatoes

2 small avocados

1 tablespoon extra-virgin olive oil

1 pound ground beef (80/20 ground chuck)

2 teaspoons Newman’s Own Mild Taco Seasoning

1/4 cup water

1 can (15 1/2 ounces) black beans

1 1/2 cups canned corn

1 cup shredded sharp cheddar cheese

2 tablespoons chopped fresh cilantro, plus additional for serving (optional), divided

1 cup Newman’s Own Southwest Ranch Dressing

6 ounces tortilla chips

Coarsely chop lettuce, halve cherry tomatoes and pit, peel and slice avocados. Set aside.

In large frying pan over medium-high heat, heat olive oil. Brown ground beef, stirring occasionally, 4-5 minutes. Add taco seasoning and water; cook according to package directions, 5-8 minutes, or until meat is thoroughly cooked.

Drain and rinse black beans. Set aside.

Divide lettuce among serving bowls or plates. Top with ground beef, tomatoes, avocados, black beans, corn, cheese and 2 tablespoons cilantro. Tuck in tortilla chips.

Drizzle with southwest ranch dressing and sprinkle with additional cilantro, if desired.

Southwest Ranch Taco Salad
Scroll to top