Taco Salad with Salsa-Ranch Dressing

Taco Salad with Salsa-Ranch Dressing

I am saying to heck with Meatless Monday and suggesting taco salad instead.  I was a little more than offended at the bruhaha last week over the USDA suggesting folks start observing Meatless Monday.  As a cattle rancher I say, I don’t think so. I am more along the lines of the Hillshire Farms commercials, “GO MEAT”!

I thought the USDA was supposed to be supporting the folks that produce our food.  I support local farmers and ranchers and the importance of knowing where your food comes from and feel like the same should be expected of the USDA. Okay, I’m climbing off my soapbox now.

This taco salad actually came about with a phone call from my sister-in-law asking for supper ideas.  My husband and I were sitting on the deck with the boys and they overheard me suggesting taco pie and they started chanting, “we want taco salad with taco bowls!”

I got off of the phone and into the kitchen and we had taco salads in about 30 minutes.  That’s my kind of meal, quick and easy and with ingredients right out of the pantry.  Black beans and avocados would also be tasty additions if you have them.   If you aren’t into frying you can always bake the bowls in the oven and make this really healthy.

I mixed up the dressing from a mix and added in salsa and cumin to give it a Tex-Mex kick.  It also makes a great dip for corn chips.

Check out the little tomatoes and green onions I grew in my garden!  It’s coming on slowly but surely.  There’s nothing better than fresh tomatoes.  Now let’s eat!

 Taco Salad with Salsa-Ranch Dressing


  • 2 pounds ground beef
  • 1/2 teaspoon sea salt
  • 2 tablespoons Tex-Mex Seasoning
  • 6-8 flour tortillas (I used the fajita size)
  • 3 cups vegetable oil for frying tortillas
  • 2 cups shredded cheddar cheese
  • 5 cups shredded lettuce
  • 4 green onions, chopped
  • 1 cup cherry tomatoes
  • Salsa-Ranch Dressing (recipe below)

Cooking Directions:

Add ground beef to a large skillet and season with salt.  Cook over medium-high heat, stirring as it browns until meat is well browned.  Lower heat to low and add 1/4 cup water and Tex-Mex seasoning.  Cook 5 minutes.

Meanwhile, heat vegetable oil in a heavy saucepan to 350°F.  Use a tortilla bowl maker or a pair of tongs to fry tortillas until lightly browned.  Remove to a paper towel lined plate to drain.

Fill tortilla bowls with lettuce, top with seasoned ground beef, cheese, onions, tomatoes, and dressing.

Salsa-Ranch Dressing


  • 1 cup mayonnaise
  • 1/2 cup salsa
  • 1/2 cup milk
  • 3 tablespoons (or one packet) Hidden Valley Ranch Salad Dressing Mix
  • 1 teaspoon cumin


In a Mason jar on medium size bowl add all ingredients and whisk together until well combined.  Store in an airtight container in the refrigerator until ready to use.

*This dressing also makes a great dip!





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