Chipotle Ranch Taco Salad Recipes
CHIPOTLE RANCH TACO SALAD
A very hearty salad that will surely please your family. I have used bagged tortilla chips in place of the 8 corn tortillas. Saves some prep time and cuts down on the heat in the kitchen in the summer. You can use more or less chipotle chili powder to suit your taste. We like our food spicy, so I tend to use more than what is called for.
Provided by By The Lake
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips.
- Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool.
- Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips.
- Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad.
- * Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.
Nutrition Facts : Calories 933.5, Fat 56.3, SaturatedFat 12.6, Cholesterol 96.9, Sodium 886.8, Carbohydrate 73.6, Fiber 15.7, Sugar 6.1, Protein 37.4
CHIPOTLE RANCH CHICKEN TACOS
Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.
Nutrition Facts :
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- 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.
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