This loaded taco salad features seasoned ground beef, black beans, ripe avocado, juicy cherry tomatoes, fresh cilantro, a squeeze of lime, and bright homemade pico de gallo. It’s a satisfying, colorful meal that balances crunchy, creamy, tangy, and savory flavors.
Creamy avocado pairs perfectly with crisp romaine, crunchy tortilla chips, and warm, seasoned beef. Everything is finished with a generous drizzle of homemade tomatillo jalapeño ranch — a creamy dressing with a tangy bite and a hint of heat that brings the whole salad together. It’s fresh, flavorful, and indulgent while still feeling light and wholesome.
This taco salad comes together quickly, making it ideal for busy weeknight dinners or a hearty lunch. If you have pre-cooked ground beef, assembly takes only minutes: layer the fresh ingredients, spoon on the dressing, and dig in. The recipe is easily customizable, so swap or add toppings to match your tastes.
Meet the Delicious Lineup
Each ingredient is chosen to contribute texture, flavor, or color—together they create a balanced and exciting taco salad.
- Crisp Romaine Lettuce: A generous bed of romaine provides a cool, refreshing crunch.
- Cubed Cheddar Cheese: Sharp cheddar adds familiar, comforting richness.
- Seasoned Ground Beef: Well-seasoned beef is the hearty protein that anchors the salad.
- Black Beans: Tender, creamy black beans add protein, fiber, and smooth texture.
- Ripe Avocado: Sliced or diced avocado brings creamy richness and healthy fats.
- Tortilla Chips: For crunch and scooping — they’re perfect for enjoying any extra dressing.
- Cherry Tomatoes: Sweet bursts of tomato balance the savory components.
- Pico de Gallo: Fresh pico adds bright, zesty flavor; make your own or use store-bought.
- Fresh Cilantro: A sprinkle of cilantro lifts the dish with herbaceous brightness.
- Lime Wedges: A squeeze of fresh lime brightens and balances the flavors.
- Homemade Tomatillo Jalapeño Ranch: Creamy mayonnaise and buttermilk (or a dairy-free substitute) blended with roasted tomatillo, jalapeño, and cilantro creates a tangy, slightly spicy ranch that completes the salad.
Homemade Tomatillo Ranch Dressing
The tomatillo jalapeño ranch is the signature element here. Made with a creamy base of mayonnaise and buttermilk (or water for a dairy-free version), it’s blended with roasted tomatillo and jalapeño for tang and heat. Roasting the tomatillo and jalapeño deepens the flavor and mellows the pepper’s intensity. Fresh cilantro, onion and garlic powders, dried parsley, salt, and pepper round out the dressing for a bright, layered finish.
Serving Suggestions
Serve the salad piled over tortilla chips with lime wedges for squeezing, or present the chips on the side so guests can scoop up their portions. The dressing doubles as a delicious chip dip, so offer extra on the side. For a fuller meal, pair the salad with cornbread or another simple bread side.
Let me know what YOU think!
If you try this recipe, leave feedback in the comments or on the recipe card — it’s always helpful to know how yours turned out and what variations you enjoyed.
Loaded Taco Salad
Ingredients
For the Tomatillo Ranch Dressing
- 1 cup mayonnaise
- 1/2 cup buttermilk (or water for dairy-free)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fresh tomatillo (roasted)
- 1 large jalapeño (roasted; seeds optional)
- Fresh cilantro, to taste
For the Salad
- 8 cups romaine lettuce, chopped
- 1/2 cup fresh cilantro, chopped
- 1 pound ground beef, cooked and seasoned
- 1 teaspoon taco seasoning (optional)
- Salt & pepper, to taste
- 1/3 cup cheddar cheese, cubed
- 1 cup black beans, cooked and drained
- 1 cup pico de gallo
- 1/2 cup cherry tomatoes, halved
- 1 lime, cut into wedges
- 4 cups tortilla chips, for serving
Instructions
Taco Salad Assembly
- Prep the lettuce: Wash and roughly chop or tear romaine into bite-sized pieces. Place in a large serving bowl.
- Add chopped cilantro and toss with the lettuce.
- Cook the beef (if needed): Brown ground beef in a skillet, drain excess grease, and season with salt, pepper, or taco seasoning. Let cool slightly.
- Spread the cooked beef over the lettuce.
- Spoon black beans over the beef.
- Sprinkle cubed cheddar across the salad.
- Add halved cherry tomatoes and spoon dollops of pico de gallo over the top.
- Arrange sliced or diced avocado on the salad.
- Serve with lime wedges for squeezing over individual portions.
Tomatillo Ranch Dressing
- Optional: Remove jalapeño seeds and membranes for milder heat.
- Combine roasted tomatillo, roasted jalapeño, mayonnaise, buttermilk (or water), onion powder, garlic powder, dried parsley, salt, black pepper, and fresh cilantro in a blender or food processor.
- Blend until smooth and creamy. An immersion blender works well.
- Taste and adjust seasoning; add more salt, pepper, or a pinch of cayenne if desired.
- Optional: Chill the dressing for at least 30 minutes to let flavors meld.
- Drizzle dressing over the assembled salad and serve immediately with tortilla chips and lime wedges. Store leftover dressing in an airtight container in the refrigerator for up to one week.
Notes
- Spice Level: Control the heat by including or removing jalapeño seeds and membranes.
- Dairy-Free Option: Substitute water or an unsweetened dairy-free milk for buttermilk in the dressing.
- Make Ahead: Cook the ground beef up to 3 days ahead. Dressing keeps up to a week refrigerated. Assemble the salad just before serving to keep the lettuce crisp.
- Customization: Add corn, bell peppers, red onion, or different cheeses to tailor the salad to your tastes.
- Protein Swap: Substitute shredded chicken, ground turkey, or plant-based crumbles if preferred.
- Roasting Tip: Roast the tomatillo and jalapeño for deeper flavor and a milder pepper taste.
- Prevent Avocado Browning: Toss avocado with a little lime juice before adding to the salad.
- Serving: Offer dressing on the side for guests who prefer to control how much they use.
Nutrition (per serving)
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