Cool Ranch Taco Salad

Name: Cool Ranch Taco Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 2/3 cup vegetable oil; 1/4 cup ketchup; 1/4 cup distilled white vinegar; 1 tbsp sugar; 1/2 tsp salt; 1/2 tsp cayenne pepper; 2 large ears corn, or 1 1/2 cups frozen corn, thawed; 1 tbsp canola oil; 1 lb ground beef; 1 tbsp paprika; 2 tsp ground cumin; 2 tsp garlic powder; 2 tsp dried oregano; 1 tsp cayenne pepper; 1 1/2 tsp salt; 1 tsp fresh ground black pepper; 1 (15 oz) can black beans, drained and rinsed; 1/2 cup fresh cilantro (optional); 1 large head iceberg lettuce, shredded; 2 beefsteak tomatoes, cut into chunks; 1 large avocado, cut into chunks; 1/4 cup sliced black olives (optional); 2 cups cool ranch Doritos (or other tortilla chips); 1/4 cup chopped red onion (optional); 1/2 cup sour cream; Shredded cheese

2 steps

Prep:20minCook:30min

Updated at: Wed, 16 Aug 2023 17:10:53 GMT

Ingredients

6 servings

Instructions

Dressing

Step 1

Whisk together all ingredients - can be stored in an air tight container

Beef Mixture

Step 2

1. Heat a large, dry skillet over high heat until really hot. Put the corn in the pan and DFWI (don’t F*** with it), until corn is charred, about 6 min 2. Let the pan cool a bit, add the oil and heat over medium high heat. When oil shimmers, add the meat breaking up and stirring until cooked through, about 5-6 min. 3. In a small bowl, combine spices 3. Drain most of the liquid from the pan but leave enough to keep the meat juicy. Add the spice mixture to the meat along with the black beans and 1/2 cup water. Cook, stirring gently for 5 min.