Chipotle Taco Salad

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     Taco salads are a staple in our house.  Whenever I’m working late or have had a rough day they are easy to put together, I can usually find most of the ingredients in our house, and we both enjoy them.  Sometimes I make them with chicken other times with ground beef.  Most of the time I simply throw in some taco seasoning or enchilada sauce with the meat then build the salad.

    This time I put some chipotles, cumin, and garlic in with the meat.  It gave the beef a nice kick.  I also made a chipotle ranch dressing to go with it.  The dressing was cool with a spicy finish that was perfect with the taco salad.  I put the salad on top of tortilla chips and ate my salad with the chips.  It was a great twist on one of my monthly favorites!

Chipotle Taco Salad (adapted from Gourmet Day To Day)


1/3 c. chopped cilantro
1 c. light sour cream
1 T. minced chipotle chile in adobo
1 t. cumin
1 t. salt
1 t. Arizona seasoning (Penzey’s)
4 t. fresh lime juice


4 c. shredded lettuce

1 lb. ground beef
2 garlic cloves, minced
1 T. minced chipotle chile in adobo
1 t. cumin
1 c. cherry tomatoes, halved
1/2 c. diced avocado
1/4 c thinly sliced red onion
1 (15 oz) can black beans, rinsed and drained

1.  To make the dressing combine all ingredients, mix well, and refrigerate until ready to serve.

2.  In a large skillet cook the ground beef, garlic cloves, chipotles, and cumin.  Cook until heated through.

3.  Combine the lettuce, tomatoes, avocado, onions, and black beans.  Toss to combine.  Put the salad on four plates, put a half cup of ground beef on top, and drizzle with dressing.  Serve with tortilla chips.

This post linked to:
What’s Cooking Wednesday, Midweek Fiesta, Cast Party Wednesday


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