Taco Salad with Chipotle Vinaigrette

Name: Taco Salad with Chipotle Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 (1 oz) packet cheesy taco seasoning; 1/2 cup milk; 4 corn tortillas; 1 tbsp vegetable oil; 1 (15 oz) can corn, drained; 1 cup pico de gallo; 1 lime, juiced, divided; salt, to taste; 1/2 tsp Tajin seasoning; 2 cups romaine lettuce, chopped; 1/4 cup green bell pepper, chopped; 1/4 cup Monterey Jack cheese, shredded; 1/4 cup chipotle vinaigrette; 2 tbsp sour cream

This taco salad combines seasoned ground beef, fresh corn and pico de gallo salsa, and crispy homemade tortilla strips with a creamy chipotle vinaigrette for a satisfying meal ready in minutes.

🍴Chipotle Copycat

🌍Mexican-American 🏷️Taco salad 🏷️Ground beef 🏷️Salad 🏷️Weeknight Dinner

🏷️

-0:00

jackiehartlaubonTikTok

Total

30 min

Servings

1

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 lb ground beef
1 (1 oz) packet cheesy taco seasoning
1/2 cup milk
4 corn tortillas
1 tbsp vegetable oil
1 (15 oz) can corn, drained
1 cup pico de gallo
1 lime, juiced, divided
salt, to taste
1/2 tsp Tajin seasoning
2 cups romaine lettuce, chopped
1/4 cup green bell pepper, chopped
1/4 cup Monterey Jack cheese, shredded
1/4 cup chipotle vinaigrette
2 tbsp sour cream

15 Ingredients

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Instructions

1
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.
2
Once the beef is cooked through, drain any excess grease. Add the taco seasoning packet and milk.
3
Stir to combine and let it simmer until the sauce has thickened.
4
While the beef simmers, slice the corn tortillas into thin strips.
5
Toss the tortilla strips with vegetable oil and air fry until golden and crispy. (Note: time and temperature not specified).
6
In a medium bowl, combine the drained corn, pico de gallo, and the juice of half a lime. Season with salt and mix to create a corn salsa.
7
Once the tortilla strips are crispy, remove them from the air fryer and season with Tajin and the juice from the other half of the lime. Toss to coat.
8
In a small bowl, mix the chipotle vinaigrette and sour cream to create a creamy dressing.
9
To assemble the salad, start with a base of chopped romaine lettuce in a large bowl.
10
Top the lettuce with the seasoned ground beef, corn salsa, and chopped green bell pepper.
11
Sprinkle with shredded Monterey Jack cheese.
12
Drizzle the creamy chipotle dressing over the salad.
13
Finish by topping with the crispy tortilla strips and serve immediately.

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Tips & Notes

Pro tips

Fry tortilla strips at 350°F until golden and crispy (2-3 minutes), then drain on paper towels immediately for maximum crunch.
Combine lime juice with the pico de gallo at least 15 minutes ahead to let flavors meld and salsa release natural juices.
Don't dress the entire salad at once—toss greens with vinaigrette separately, then top with warm beef and toppings to prevent wilting.
Brown the ground beef over medium-high heat until deeply caramelized (not pale), then stir in taco seasoning with milk for a clingy, flavorful coating.

Substitutions

Ground beef → ground turkey or seasoned black beans (adjusts texture and protein type)
Corn tortillas → flour tortillas or store-bought tortilla chips (changes flavor and frying time)
Fresh pico de gallo → salsa verde or diced tomatoes with jalapeño (alters freshness and heat level)

Storage & make-ahead

Store dressed salad components separately in airtight containers for up to 1 day; keep tortilla strips in a separate container to maintain crispness. Reheat beef gently before assembling.

Equipment

shallow frying pan or skillet · instant-read thermometer (optional, for beef doneness)

Common Questions

Can I make the tortilla strips ahead of time?

Yes. Fry and cool the tortilla strips up to 2 hours ahead, then store in an airtight container. Add them to the salad just before serving to keep them crispy.