Go Back
–+ servings
Taco chopped salad in a bowl with romaine lettuce, seasoned ground beef, black beans, corn, tomatoes, shredded cheddar cheese, black olives, and creamy taco ranch dressing.

Taco Chopped Salad with Tortilla Chips

Nesting Lane
Taco Chopped Salad with Tortilla Chips is a 30-minute dinner with taco meat, lettuce, beans, corn, cheddar, olives, and taco ranch dressing.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

Large Skillet
Wooden Spoon
Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl

Ingredients
 

  • 5 cups romaine or iceberg lettuce finely chopped
  • 1 pound 96% lean ground beef or lean ground chicken
  • 2 tablespoon taco seasoning
  • ¼ cup water
  • 1 cup canned black beans drained and rinsed
  • 1 cup tomatoes seeded and chopped
  • ¾ cup corn drained
  • ½ cup reduced-fat shredded cheddar cheese
  • ⅓ cup sliced black olives

For the Taco Ranch Dressing:

Instructions
 

  • Heat a large skillet over medium heat.
  • Add the ground beef or ground chicken to the skillet. Cook for 6 to 8 minutes or until fully cooked, breaking the meat apart with a wooden spoon.
  • Drain the meat if needed.
  • Add taco seasoning and water to the skillet. Stir until the meat is coated.
  • Cook for 2 minutes, or until most of the liquid has cooked off.
  • Remove the skillet from the heat. Let the taco meat cool slightly.
  • In a small bowl, add ranch dressing, salsa, Greek yogurt, taco seasoning, and lime juice. Stir until the dressing is smooth.
  • In a large mixing bowl, add the chopped lettuce, black beans, tomatoes, corn, shredded cheddar cheese, black olives, cooked taco meat.
  • Pour the taco ranch dressing over the salad and toss to coat evenly.
  • Serve right away with tortilla chips for scooping.

Notes

Tips and Tricks

Cool the taco meat: Let the meat cool for a few minutes before adding it to the lettuce. Hot meat can wilt the lettuce.
Drain the beans and corn well: Extra liquid can make the salad watery. Drain and rinse the black beans before adding them.
Chop the lettuce small: Finely chopped lettuce makes the salad easier to scoop with tortilla chips.
Add chips last: Keep the tortilla chips separate until serving so they stay crisp.
Adjust the spice: Use hot salsa or chopped jalapeños if you want more heat. Use mild salsa for a softer taco taste.
Serve right away: This salad has the best texture when it’s tossed and served fresh.

Storing and Reheating

Store the Salad - Store the lettuce mixture, taco meat, dressing, and tortilla chips in separate airtight containers in the refrigerator.
Store the Taco Meat - Store cooked taco meat in an airtight container in the refrigerator for up to 4 days.
Store the Dressing - Store the taco ranch dressing in an airtight container in the refrigerator for up to 4 days. Stir before using.
Store the Tortilla Chips - Store tortilla chips in a sealed bag or airtight container at room temperature.
Reheat in Microwave - Place the taco meat in a microwave-safe dish. Heat in 30-second intervals, stirring between each interval, until warm.
Reheat on Stovetop - Place the taco meat in a skillet over low heat. Stir until warm.

Nutrition

Calories: 477kcalCarbohydrates: 44gProtein: 37gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 78mgSodium: 980mgPotassium: 961mgFiber: 8gSugar: 6gVitamin A: 1148IUVitamin C: 12mgCalcium: 174mgIron: 5mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane