Taco Salad with Creamy Taco Dressing

Check ingredients as you prepare them. These checks stay on this page.

• 1/2 cup Mexican crema (or sour cream)
  Ingredient note

  Source: 1/2 cup Mexican crema (or sour cream)
• 1/3 cup salsa or picante sauce
  Ingredient note

  Source: 1/3 cup salsa or picante sauce
• 1 teaspoon + 2 tablespoons taco seasoning (homemade preferred)
  Ingredient note

  Source: 1 teaspoon taco seasoning (homemade preferred); Source: 2 tablespoons taco seasoning (homemade preferred)
• 1 tablespoon fresh lime juice
  Ingredient note

  Source: 1 tablespoon fresh lime juice
• 1 each chipotle pepper in adobo (minced or hot sauce to taste)
  Ingredient note

  Source: 1 chipotle pepper in adobo (minced or hot sauce to taste)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt to taste
• 1 pound ground beef (85/15)
  Ingredient note

  Source: 1 pound ground beef (85/15)
• 1/2 each small yellow onion (diced)
  Ingredient note

  Source: 1/2 small yellow onion (diced)
• 1 each serrano pepper (minced jalapeño for milder)
  Ingredient note

  Source: 1 serrano pepper (minced jalapeño for milder)
• 1/2 cup tomato sauce (or use red salsa)
  Ingredient note

  Source: 1/2 cup tomato sauce (or use red salsa)
• 8 cups chopped romaine (or romaine-iceberg mix)
  Ingredient note

  Source: 8 cups chopped romaine (or romaine-iceberg mix)
• 1 cup cherry tomatoes (halved)
  Ingredient note

  Source: 1 cup cherry tomatoes (halved)
• 1 cup shredded cheddar cheese
  Ingredient note

  Source: 1 cup shredded cheddar cheese
• 1 cup black beans (drained and rinsed optional, warmed if desired)
  Ingredient note

  Source: 1 cup black beans (drained and rinsed optional, warmed if desired)
• ½ each small red onion (thinly sliced)
  Ingredient note

  Source: ½ small red onion (thinly sliced)
• 2 each jalapeño peppers (sliced fresh or pickled)
  Ingredient note

  Source: 1-2 jalapeño peppers (sliced fresh or pickled); upper source range endpoint used for shopping.
• 1 each large avocado (diced)
  Ingredient note

  Source: 1 large avocado (diced)
• 2 cups tortilla chips (lightly crushed, plus more for serving)
  Ingredient note

  Source: 2 cups tortilla chips (lightly crushed, plus more for serving)
• 1/3 cup chopped fresh cilantro
  Ingredient note

  Source: 1/3 cup chopped fresh cilantro

1. Make the creamy taco dressing: Whisk together the Mexican crema (or sour cream), salsa or picante sauce, taco seasoning (homemade preferred), fresh lime juice, chipotle pepper in adobo (or hot sauce to taste), and salt in a small bowl until smooth. Thin with a teaspoon or two of water if needed for a drizzling consistency. Cover and refrigerate while you make the taco meat to let the flavors mingle.
2. Heat a large skillet over medium-high heat. Add ground beef, onion, and serrano (or jalapeno). Cook, breaking up the meat, until the beef is browned and the onion has softened, 7-8 minutes. Drain excess fat if needed.
3. Stir in taco seasoning and, tomato sauce. Reduce the heat and simmer until the sauce thickens and clings to the meat, about 5 minutes. Remove from heat and let cool for 5 minutes so it won't wilt the lettuce.
4. Assemble the salad. Add chopped romaine (or romaine-iceberg mix) to a large serving bowl or divide among 4 bowls. Top with the warm taco meat, then cherry tomatoes, shredded cheddar cheese, black beans if using, red onion, jalapeño, and avocado. Scatter tortilla chips and chopped fresh cilantro over the top.
5. Drizzle the creamy taco dressing over the salad, or serve it on the side for dipping and drizzling. Serve immediately with extra tortilla chips and lime wedges.