Ingredients:

  • lbs Lean Ground Beef (85/15)
  • tbsp Olive Oil
  • medium Yellow Onion, finely diced
  • packet Low-Sodium Taco Seasoning
  • ½ cup Water
  • cup Mayonnaise
  • ½ cup Buttermilk
  • tbsp Lime Juice, freshly squeezed
  • tsp Chipotle Powder
  • clove Garlic, minced
  • tsp Dried Dill
  • Salt and freshly ground Black Pepper to taste
  • large head Romaine Lettuce, washed and chopped
  • cup Cherry or Grape Tomatoes, halved
  • cup Shredded Sharp Cheddar Cheese
  • can Black Beans, rinsed and drained
  • large Avocado, diced
  • ½ cup Sliced Black Olives (optional)
  • Tortilla Chips or Crumbled Tortilla Shells (for serving)

Instructions:

  1. Wash and chop all lettuce and tomatoes. Dice the onion. In a medium bowl, whisk together all dressing ingredients (mayonnaise, buttermilk, lime juice, chipotle powder, garlic, dill, salt, and pepper) until smooth. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until fully browned (about 6–8 minutes). Drain off excess grease.
  3. Return the skillet to the heat. Stir in the diced onion and cook until softened (about 3 minutes). Add the taco seasoning and water. Bring to a simmer, stirring constantly, until the liquid has mostly evaporated and the meat is richly coated. Remove from heat.
  4. In the large serving bowl, combine the chopped romaine lettuce, halved tomatoes, rinsed black beans, and shredded cheese.
  5. Gently pour the warm seasoned meat over the salad base. Toss lightly or leave layered for presentation.
  6. Top the Taco Salad generously with diced avocado and black olives. Serve immediately with the Chipotle Ranch dressing on the side and crispy tortilla chips for scooping.