Dorito Taco Salad with Jalapeno Ranch Dressing

Salads, for the most part, are suppose to be a healthy choice in the food selection. And that’s true, most of the time. This salad is not one of the healthier choices. Now it could be, if you were to make some changes to the recipe. Use light sour cream and light mayonnaise instead of the fully loaded variety when making the dressing. Omit the salt if on a low sodium diet.  As for the salad itself, use turkey or a super lean ground beef. I prefer chuck because ground chuck just as better flavor, and that comes from its fat content.

One thing I would not skimp on is the choice of black beans. Since this is a taco salad, the beans should pack a punch. Instead of going with a simple whole black bean and rinsing the heck out of it, I went with a whole black bean in a mild chili sauce. While the beans were drained, they were not rinsed clean.

All I know it that when I serve up this taco salad, I can pretty much forget about having any leftovers for an easy lunch later in the week. It’s a hit with my guys. Hope it’s a hit with your family, too.

Dorito Taco Salad with Jalapeno Ranch Dressing
Jalapeno Ranch Dressing
3 Jalapeno Peppers
2 Garlic Cloves
1/4 cup Cilantro
1 cup Sour Cream
1 cup Mayonnaise
1 package (1 oz) Ranch Dressing Mix
Kosher Salt to taste
Black Pepper to taste

For Dressing: Remove stem, split Jalapenos in half. Remove the seeds and membranes from two of the peppers, leaving seeds intact on one pepper. This will spice up the dressing just a bit. For less heat, remove all the seeds and membranes.

Chop the jalapeno peppers into small chunks and place in the bowl of a food processor fitted with a blade.

Add garlic and cilantro, pulse until minced. Add sour cream, mayonnaise and ranch seasoning. Process until smooth. Taste and adjust season of salt and pepper. Refrigerate until ready to serve.

Taco Salad
1 lb Ground Chuck
2 tablespoons Taco Seasoning
1 tablespoons Tomato Paste
1 tablespoon Taco Sauce
2 Romaine Lettuce Hearts
1 cup whole Chili Black Beans, drained
1 large Tomato
1/2 cup Mexican Cheese Blend
1 cup Nacho Cheese Doritos, broke into bite size pieces

For Salad: Brown and crumble ground beef in a large skillet over medium-high heat. Drain grease and return meat to the skillet.

Add taco seasoning, tomato paste and taco sauce. Stir to blend, heat through. Reduce heat to low and simmer 10 minutes. Remove from heat and let meat cool slightly. While the meat is cooling, prepare the “salad” portion of the meal.

Rinse the heads of lettuce under cold water. Shake off any excess moisture. Cut the root ends from the lettuce. Chop leaves into large chunks. Scatter the leaves in a large salad bowl.

Chop and seed the tomato and sprinkle over the lettuce bed.

Drain the whole black beans. Do not rinse, the beans will give the salad more flavor if the chili sauce coating the beans remains. Dump the beans into the salad and gently toss to combine everything. The chili sauce will coat the leaves and tomato pieces.

Add the meat to the salad and toss. The salad is now ready to serve, or chill in refrigerator until ready to eat.

When ready to serve, plate the salad into individual plates. Add cheese as desired, sprinkle with Doritos chips. Ladle the dressing over the salad, toss to coat. Serve and enjoy.

Note: By adding the chips and dressing directly over the individual servings, any remaining salad will be just as delicious the next day with fresh chips, dressing and cheese.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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