Ultimate Taco Salad with Chipotle Ranch
Spiced ground beef, crispy tortilla strips, charred corn, and all the classic toppings piled high with a smoky chipotle ranch — the ultimate elevated taco salad that's a guaranteed crowd-pleaser and content goldmine.
INGRÉDIENTS
• 567.0 g ground beef (80/20)
• 1 head romaine lettuce, chopped
• 425 1/4 g canned black beans, drained and rinsed
• 2 ears of corn, husked (or 1½ cups frozen, thawed)
• 2 heirloom or vine tomatoes, diced
• 2 ripe avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeño, thinly sliced
• 236 5/8 ml shredded Mexican cheese blend
• 118 1/4 ml sour cream
• 118 1/4 ml fresh cilantro leaves
• 4 small corn or flour tortillas, cut into strips
• 4.9 ml chili powder
• 4.9 ml ground cumin
• 2 1/2 ml smoked paprika
• 2 1/2 ml garlic powder
• 2 1/2 ml onion powder
• 59 1/8 ml neutral oil (avocado or grapeseed)
• 118 1/4 ml mayonnaise
• 2 chipotle peppers in adobo, minced
• 29.6 ml fresh lime juice
• 1 garlic clove, finely grated
• 4.9 ml dried dill
• 3 2/3 ml flaky sea salt
• 1 1/4 ml freshly cracked black pepper
ÉTAPES
1. Whisk together 118 1/4 ml mayonnaise, 118 1/4 ml sour cream, 2 chipotle peppers in adobo, minced, 29.6 ml fresh lime juice, 1 garlic clove, finely grated, 4.9 ml dried dill, 3 2/3 ml flaky sea salt, and 1 1/4 ml freshly cracked black pepper until smooth and creamy. Taste — it should be smoky, tangy, and bold. Refrigerate until needed.
2. Toss 4 small corn or flour tortillas, cut into strips with 2 tbsp 59 1/8 ml neutral oil (avocado or grapeseed) and a pinch of 3 2/3 ml flaky sea salt. Spread in a single layer on a baking sheet and bake at 400°F (200°C) until deeply golden and shatteringly crisp. ⏱ 10m
3. Heat a dry cast iron skillet over high heat. Add 2 ears of corn, husked (or 1½ cups frozen, thawed) and char, turning occasionally, until deeply blistered all over. Cool slightly, then slice kernels off the cob. ⏱ 8m
4. Heat remaining 2 tbsp 59 1/8 ml neutral oil (avocado or grapeseed) in a large skillet over high heat. Add 567.0 g ground beef (80/20) and cook, breaking it apart, until well browned with crispy edges. Do not stir too often — you want caramelization. ⏱ 8m
5. Reduce heat to medium. Add 4.9 ml chili powder, 4.9 ml ground cumin, 2 1/2 ml smoked paprika, 2 1/2 ml garlic powder, 2 1/2 ml onion powder, 3 2/3 ml flaky sea salt, and 1 1/4 ml freshly cracked black pepper to the beef. Stir to coat and cook until fragrant. Squeeze in a little lime juice to finish. ⏱ 2m
6. Spread 1 head romaine lettuce, chopped across a large serving bowl or platter. Arrange 425 1/4 g canned black beans, drained and rinsed, charred corn, 2 heirloom or vine tomatoes, diced, 2 ripe avocados, diced, 1/2 red onion, finely diced, and 1 jalapeño, thinly sliced in distinct sections over the greens — keep everything separate for the hero shot.
7. Spoon the hot seasoned 567.0 g ground beef (80/20) into the center. Scatter 236 5/8 ml shredded Mexican cheese blend over the warm beef so it melts slightly. Pile 4 small corn or flour tortillas, cut into strips generously on top. Drizzle chipotle ranch over everything, add 118 1/4 ml fresh cilantro leaves, and serve with extra dressing on the side.
NOTES
**Blogger tips:
** Serve in a giant shallow bowl and pile everything in distinct sections before tossing — that "before and after" shot is pure content gold. The tortilla strips standing upright out of the salad are your hero garnish moment.
**Make-ahead:
** Chipotle ranch keeps for up to 5 days refrigerated. Season beef up to 24 hours ahead. Tortilla strips can be made 4 hours ahead and stored uncovered at room temp to stay crispy.
**Swaps:
** Ground turkey or chicken works beautifully for a lighter version. For vegetarian, swap beef for a second can of black beans or seasoned lentils. Add a fried egg on top for a fun brunch riff.
**Flavor boost:
** A drizzle of hot sauce and a squeeze of lime over the finished bowl right before shooting gives that glossy, fresh-off-the-grill look that makes food photos pop.
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