Tex-Mex Chopped Salad

Ingredients

• - For the dressing: 1/2 cup ranch dressing
• - 2 tablespoons fresh lime juice
• - 1 tablespoon chopped cilantro, plus more for serving
• - 1 teaspoon taco seasoning or chili powder
• - For the salad: 1 tablespoon neutral oil
• - 1 pound ground beef, ground turkey, or 2 cups cooked black beans
• - 2 tablespoons taco seasoning
• - 1/4 cup water
• - 2 romaine hearts, chopped
• - 1 cup cooked or thawed corn kernels
• - 1 cup drained and rinsed black beans
• - 1 cup chopped tomatoes or halved cherry tomatoes
• - 1 avocado, diced
• - 1/2 cup shredded cheddar or Monterey Jack cheese
• - 1/2 cup crushed tortilla chips or tortilla strips
• - 1/4 cup sliced scallions
• - Pickled jalapenos, salsa, or hot sauce, optional

Directions

1. 1. Whisk ranch dressing, lime juice, cilantro, and taco seasoning in a small bowl. Taste and add more lime if you want it sharper.
2. 2. Heat the oil in a skillet over medium-high heat. Add ground beef or turkey and cook, breaking it up, until browned and cooked through. For a meatless salad, warm the black beans in the skillet instead.
3. 3. Stir in taco seasoning and water. Simmer for 2 to 3 minutes, until the seasoning coats the meat or beans and the mixture is saucy but not wet.
4. Add romaine, corn, black beans, tomatoes, avocado, cheese, tortilla chips, and scallions to a large bowl.