Ranch Style Taco Salad

This Ranch Style Taco Salad is a comforting, vegetarian-friendly dish that brings together the bold flavors of Mexican cuisine in a fresh, bowl-style format. The base features savory, tomato-seasoned ranch beans, providing a rich and hearty texture that contrasts beautifully with crisp, fresh ingredients. Diced tomatoes, creamy avocado, and sharp cheddar cheese add layers of brightness and creaminess, while broken corn chips provide an essential crunchy element. It&# 226;ÂÂs an ideal choice for a quick lunch, a potluck side dish, or a light dinner that feels substantial. Simple to assemble with pantry staples, this salad offers a satisfying mix of textures and flavors that everyone will enjoy.

Cooking Method: Sautéing

Cuisine: Mexican

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 964.4

Dietary: Gluten-free, Vegetarian

Description

This Ranch Style Taco Salad is a comforting, vegetarian-friendly dish that brings together the bold flavors of Mexican cuisine in a fresh, bowl-style format. The base features savory, tomato-seasoned ranch beans, providing a rich and hearty texture that contrasts beautifully with crisp, fresh ingredients. Diced tomatoes, creamy avocado, and sharp cheddar cheese add layers of brightness and creaminess, while broken corn chips provide an essential crunchy element. It&# 226;ÂÂs an ideal choice for a quick lunch, a potluck side dish, or a light dinner that feels substantial. Simple to assemble with pantry staples, this salad offers a satisfying mix of textures and flavors that everyone will enjoy.

Ingredients

1 pound Can Ranch Style Beans
1 package Corn Chips
2 Avocados
2 Tomatoes
1 pound Cheddar Cheese

Directions

1
Drain the ranch style beans in a colander and set aside to cool slightly.
2
Dice the tomatoes and set them aside.
3
Peel, pit, and chop the avocados into bite-sized chunks.
4
Sprinkle the chopped avocado with lemon juice and toss gently to coat and prevent browning.
5
Grate the cheddar cheese.
6
In a large mixing bowl, combine the drained beans, diced tomatoes, avocado, and grated cheese.
7
Gently toss the ingredients until evenly distributed.
8
Break the corn chips into smaller, bite-sized pieces.
9
Top the salad with the broken corn chips just before serving to maintain crunch.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 964.4kcal

% Daily Value *
Total Fat 85.5g132%
Saturated Fat 31.5g158%
Cholesterol 115.8mg39%
Sodium 1141.5mg48%
Total Carbohydrate 21.6g8%
Dietary Fiber 6.2g25%
Sugars 7.1g
Protein 32.5g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: taco salad, ranch beans, corn chips, avocado, cheddar cheese, vegetarian, mexican salad, bean salad, corn chip salad, easy dinner, potluck dish, fresh vegetables, tomato, crunchy salad, quick meal, leftover bean recipe, family friendly, no cook salad

Read it online: https://www.chefs-mate.com/recipe/ranch-style-taco-salad/