Beef Taco Salad with Salsa-Ranch Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This beef taco salad features seasoned ground beef over crisp lettuce and vegetables, topped with crispy tortillas and a creamy salsa-ranch dressing. It's a satisfying main-course salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup light mayonnaise ((I use Hellmann’s light))
- 2 tablespoons ranch dressing ((I use Hidden Valley))
- 2 tablespoons salsa
- 1 oz packet of taco seasoning (divided)
- 1 lb uncooked lean ground beef (between 90-95% lean (I used 93% lean))
- ⅔ cup water
- 12 cups chopped lettuce ((I use green leaf lettuce))
- ¾ cup chopped tomatoes ((I use cherry tomatoes))
- ¾ cup frozen corn kernels (defrosted to room temperature (drained canned corn would also work))
- 4 oz ripe avocado (chopped)
- 8 tablespoons tortilla strips ((found by the croutons/salad toppings))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 864mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 972mg
- Calcium
- 65mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 864MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.