Taco Salad Recipe
Crisp greens with corn, black beans, pico, queso fresco, chipotle ranch in a red chile tortilla bowl
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Chipotle Ranch Dressing
Tortilla Bowl
Method
Tortilla Bowl Preparation
- 1
Fry the Tortillas
In a deep skillet, heat the oil over medium heat. Once hot, carefully place one tortilla in the oil for about 30 seconds, or until it starts to bubble and crisp up. Use a spatula to gently press the tortilla down into the oil to form a bowl shape. After it is crisp and golden, remove it from the oil and drain on paper towels. Repeat with the remaining tortillas.
Chipotle Ranch Dressing Preparation
- 2
Make the Dressing
In a mixing bowl, combine the mayonnaise, sour cream, chipotle in adobo sauce, lime juice, garlic powder, salt, and black pepper. Mix well until smooth and creamy. Adjust seasoning to taste. Set aside.
Salad Assembly
- 3
Combine Ingredients
In a large bowl, combine the romaine lettuce, corn, black beans, pico de gallo, and crumbled queso fresco. Toss gently to mix.
- 4
Dress the Salad
Drizzle the chipotle ranch dressing over the salad mixture, tossing gently to coat all ingredients evenly.
- 5
Serve in Tortilla Bowls
Place the prepared tortilla bowls on individual plates. Fill each bowl with the salad mixture and serve immediately.