CHIPOTLE RANCH TACO SALAD
A very hearty salad that will surely please your family. I have used bagged tortilla chips in place of the 8 corn tortillas. Saves some prep time and cuts down on the heat in the kitchen in the summer. You can use more or less chipotle chili powder to suit your taste. We like our food spicy, so I tend to use more than what is called for.
Provided by By The Lake
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips.
- Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool.
- Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips.
- Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad.
- * Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.
Nutrition Facts : Calories 933.5, Fat 56.3, SaturatedFat 12.6, Cholesterol 96.9, Sodium 886.8, Carbohydrate 73.6, Fiber 15.7, Sugar 6.1, Protein 37.4
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