Ingredients:

  • lbs Lean Ground Beef (85/15)
  • tbsp Olive Oil
  • medium Yellow Onion, finely diced
  • packet Low-Sodium Taco Seasoning Mix
  • /4 cup Water
  • cup Mayonnaise
  • /2 cup Buttermilk
  • tbsp Fresh Chives, finely snipped
  • tbsp Fresh Parsley, finely chopped
  • tsp Garlic Powder
  • /2 tsp Onion Powder
  • /2 tsp Smoked Paprika
  • /4 tsp Black Pepper
  • /4 tsp Salt (or to taste)
  • large head Iceberg or Romaine Lettuce, coarsely chopped
  • cup Cherry or Grape Tomatoes, halved
  • cup Canned Black Beans, rinsed and drained
  • cup Sweet Corn
  • cup Shredded Sharp Cheddar Cheese
  • /2 cup Sliced Black Olives
  • bag (9.25 oz) Nacho Cheese Flavoured Tortilla Chips (Doritos)

Instructions:

  1. Prepare the Dressing: In a mixing bowl, combine mayonnaise, buttermilk, fresh herbs, and all dry spices. Whisk vigorously until completely smooth. Cover and refrigerate.
  2. Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until softened (about 3 minutes). Add ground beef, break it up, and cook until fully browned.
  3. Season the Filling: Drain off any excess fat. Stir in the taco seasoning mix and water. Bring to a simmer, then reduce heat and cook for 5-7 minutes until the liquid has mostly evaporated.
  4. Prep the Produce: Chop the lettuce, halve the tomatoes, and ensure beans and corn are ready.
  5. Assemble the Base: In a large serving bowl, layer the chopped lettuce, tomatoes, corn, and black beans.
  6. Layer the Warm Elements: Spoon the slightly cooled taco beef mixture evenly over the vegetable base. Sprinkle with shredded cheese and olives.
  7. Dress & Serve: Drizzle about two-thirds of the Zesty Ranch dressing over the salad. Toss gently just before serving.
  8. The Crunch Factor: Serve immediately! Place the bag of Nacho Cheese Tortilla Chips (Doritos) alongside the bowl and instruct everyone to crush a generous handful over their portion right before eating.