Beef Taco Salad with Tortilla Strips and Chipotle-Lime Ranch

Steps

1. Step 1

   Heat the oven to 400°F. Toss the tortilla strips on a rimmed baking sheet with the oil and salt until evenly coated, then spread them in a single layer.

   5 min · 400°F

   • 4 corn tortillas (6-inch)
   • 1 tbsp vegetable oil
   • 1/4 tsp salt
2. Step 2

   Bake the strips until golden and crisp, stirring once halfway through, 12 to 15 minutes. Set aside to cool; they crisp up more as they sit.

   14 min, hands-off · 400°F

3. Step 3

   While the strips bake, whisk the buttermilk, mayonnaise, sour cream, minced chipotle and adobo sauce, lime juice, cilantro, chives, garlic powder and onion powder in a bowl. Season with salt and pepper and refrigerate until serving.

   5 min

   • 1/2 cup buttermilk
   • 1/3 cup mayonnaise
   • 1/3 cup sour cream
   • 1 1/2 chipotle peppers in adobo
   • 1 tbsp lime juice
   • 2 tbsp cilantro
   • 1 tbsp chives or green onion
   • 1/2 tsp garlic powder
   • 1/2 tsp onion powder
   • salt and pepper
4. Step 4

   Stir the tomatoes, white onion, jalapeño, cilantro and lime juice together in a small bowl. Salt to taste and set aside.

   10 min

   • 2 Roma tomatoes
   • 1/4 cup white onion
   • 1 jalapeño
   • 2 tbsp cilantro
   • 1 tbsp lime juice
   • salt
5. Step 5

   Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the ground beef and break it up with a spoon; cook, stirring now and then, until browned and no pink remains, 6 to 8 minutes. Spoon off any excess fat.

   11 min

   • 1 tbsp vegetable oil
   • 1/2 yellow onion
   • 1 lb ground beef (85% lean)
6. Step 6

   Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt and tomato paste and cook 1 minute until fragrant. Pour in the water and simmer, stirring, until the beef is glossy and the liquid has mostly cooked away, 3 to 4 minutes. Taste and add salt if it needs it.

   5 min

   • 2 cloves garlic
   • 1 tbsp chili powder
   • 1 1/2 tsp ground cumin
   • 1 tsp smoked paprika
   • 1/2 tsp dried oregano
   • 1 tsp salt
   • 1 tbsp tomato paste
   • 1/2 cup water
7. Step 7

   Pile the romaine into four wide bowls or onto a large platter. Top with the black beans, warm beef, cheddar, avocado, pico de gallo and pickled jalapeños.

   5 min

   • 1 romaine lettuce, 2 hearts or 1 large head
   • 1 can black beans (15 oz)
   • 1 1/2 cups sharp cheddar
   • 1 avocado
   • 1/4 cup pickled jalapeños
8. Step 8

   Drizzle generously with the chipotle-lime ranch, scatter the tortilla strips over the top and serve right away, with the extra dressing on the side.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026