Taco Salad with Homemade Chipotle Ranch Dressing

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x


A healthier spin on Taco Tuesday that still packs lots of Mexican flavor. The homemade taco seasoning and chipotle ranch come together in a snap!



For Ranch Seasoning Mix:

  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground paprika
  • 1/8 teaspoon celery seed

For Chipotle Ranch Dressing:

  • 1 tablespoon Ranch Seasoning Mix (see above)
  • 1/2 cup whole milk plain Greek yogurt (I used Stonyfield)
  • 1/2 cup whole milk plain yogurt (I used Stonyfield)
  • 12 tablespoons adobo sauce from canned chipotle in adobo, depending how spicy you like it

For Taco Meat:

  • 1 pound ground turkey, chicken, or beef
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 cup water

For Salad (mix and match your favorites):

  • 2 cups baby arugula
  • 1/4 cup shredded cheddar cheese
  • 3/4 cup canned corn, drained
  • 3/4 cup crushed corn tortilla chips
  • 1/2 cup chopped cherry or grape tomatoes
  • 1/4 cup shredded purple cabbage
  • 1/4 cup thinly sliced radishes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup shredded carrots
  • 1 avocado, peeled, pitted, and chopped


  1. For Chipotle Ranch Dressing: In a small bowl, mix together the ingredients for the Ranch Seasoning Mix (dried parsley through celery seed). Place 1 tablespoon of this mixture in a medium bowl, add Greek and plain yogurts and adobo sauce. Mix thoroughly, cover and refrigerate until ready to use (this makes about 1 cup of dressing, so you’ll have plenty leftover. It keeps well in the fridge for several days).
  2. For Taco Meat: Heat a large, non-stick skillet over medium-high heat. Add meat and fry, breaking up the meat as it cooks, until browned all over. Drain excess fat from the pan (if there is any). Add tomato paste, chili powder, oregano, paprika, garlic powder and onion powder. Stir to combine and pour in water. Bring to a boil, then reduce the heat to medium and cook until the liquid is almost gone and meat is fully cooked, stirring occasionally, about 3 to 5 minutes. Set aside.
  3. For Salad: Place 1/2 cup baby arugula in each of 4 salad bowls. Top with 1/4 each of the meat, cheese, corn, tortilla chips, tomatoes, cabbage, radishes, and carrots. Feel free to mix and match any of your favorite taco salad toppings here – this list is just my personal favorite. Serve with Chipotle Ranch dressing.


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Big Flavors Rating: 5 Stars

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