Southwest Taco Salad with Chipotle Ranch Drizzle
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 12 minutes
This is the kind of taco salad I make when I want something that feels like comfort food but is still fresh and crisp. Warm, well-seasoned ground beef over cold lettuce, sweet corn, sharp cheddar, and a smoky chipotle ranch drizzle gives you that burrito-bowl satisfaction without too much effort.
A colorful taco salad bowl with seasoned ground beef, sweet corn, cheddar, crunchy tortilla strips, and a chipotle ranch drizzle.
When I’m building a taco salad like this, I treat it like two parts: a quick stovetop cook and a thoughtful assembly. The beef needs enough seasoning to stand up to all the cold toppings, and I like to let it brown properly before I add any liquid so you get more flavor out of the meat. That little bit of patience is what keeps the bowl from tasting flat.
The dressing is worth doing right, and blending is the easiest way to get there. I usually reach for my little one-cup Ninja blender for sauces like this because it turns chipotle and adobo into a smooth, cohesive drizzle in seconds.
For the salad base, this is flexible in the best way. If you’re in a time crunch, a pre-made Southwest chopped salad kit is honestly a great shortcut, especially if it includes tortilla strips and a cabbage-heavy mix that stays crisp. I’ll still make the chipotle ranch (or use the kit dressing if that’s what the night calls for), then add the hot beef on top and call it dinner.
🍽️ Servings: 4 • 🔥 Calories/Serving: 575 • 💪 Protein/Serving: 30g
Ingredients
Ground Beef
1 lb ground beef (85% to 90% lean)
1 tbsp olive oil (optional, if beef is very lean)
1/3 cup water
Beef Seasoning
1 tsp kosher salt, plus more to taste
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp black pepper
Salad Base & Toppings
6 cups chopped romaine or iceberg lettuce
1 1/2 cups corn kernels (canned, thawed frozen, or fresh)
1/2 cup diced white onion
1 cup shredded cheddar or Mexican blend cheese
1 cup tortilla strips or crushed tortilla chips
Dressing
1/2 cup sour cream
2 tbsp mayonnaise
1–2 tbsp chipotle peppers in adobo
1 tbsp adobo sauce (from the can)
1 tbsp lime juice
1 tsp honey (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp chopped cilantro (optional)
2–4 tbsp water or buttermilk, to thin
1/4 tsp kosher salt, plus more to taste
Steps
Step 1
Add all dressing ingredients to a blender and blend until completely smooth, thinning with water or buttermilk to a drizzleable consistency; taste and adjust salt, lime, and chipotle to your liking, then refrigerate.
Step 2
Heat a skillet over medium-high heat and add the beef (and olive oil if needed), breaking it up into crumbles; let it brown well, stirring occasionally, until no longer pink.
Step 3
Season the beef with the homemade seasoning mix (or sprinkle in a taco seasoning packet), then stir for 30 seconds so the spices bloom in the fat.
Step 4
Add the water and scrape up any browned bits, simmering for 1–2 minutes until the beef looks glossy and the liquid reduces; taste and adjust salt if needed.
Step 5
Prep your base: chop lettuce and onion, shred cheese if needed, and drain corn if using canned (or open a Southwest salad kit and set aside the crunchy toppings).
Step 6
Divide lettuce among bowls, then add corn, onion, and cheese around the edges so everything stays crisp and distinct.
Step 7
Spoon the hot seasoned beef into the center of each bowl, letting a little warmth hit the cheese.
Step 8
Top with tortilla strips and drizzle with the blended chipotle ranch right before serving (or keep dressing separate if you’re meal prepping).
Make it your own!
🥗 Use a Southwest Salad Kit
Swap the chopped lettuce, tortilla strips, and some of the veg for 1 bag pre-made Southwest salad; add the beef and use either the kit dressing or the chipotle ranch depending on how much time you have.🧂 Go with a Taco Seasoning Packet
Replace the homemade spices with 1 (1-oz) taco seasoning packet for a true pantry-night shortcut; you may want a little extra lime on the finished bowl to brighten it.🌶️ Dial the Heat
Start with 1 tbsp chipotle peppers for gentle heat, then add more after blending if you want it smokier and hotter.🫘 Bulk It Up
Add 1 cup drained black beans or pinto beans; I warm them briefly in the pan after the beef is done so they don’t cool the bowl down.
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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