Taco Salad with Cilantro Lime Dressing

Note: make the dressing ahead so it can chill before serving.
Recipe adapted from Carlsbad Cravings.

Ingredients:

Meat:

• 1 lb. ground beef, turkey, or chicken
• 1 TBSP chili powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• Cayenne pepper, to taste
• 1/2 c. mild salsa

Salad:

• 8 c. Romaine lettuce, chopped
• 1 1/2 c. cherry tomatoes, halved
• 14 oz. can of black beans, drained and rinsed
• 14 oz. can of corn, drained and rinsed
• 1/4 c. red onions, chopped
• 2 avocados, sliced or chopped
• 1/2 c. (or more) pepper jack or shredded cheese, grated

Cilantro Lime Dressing:

• 1 bunch of cilantro
• 2 large tomatillos, husks removed and roughly chopped
• 1 jalapeno, deveined and seeded, if desired, roughly chopped
• 2 garlic cloves, peeled
• 1 c. mayonnaise
• 1 c. sour cream or Greek yogurt
• Juice of 1 lime
• 2 TBSP ranch seasoning mix
• 1/4 tsp. smoked paprika
• 1 1/2 tsp. salt
• Milk, as needed to thin

Directions:

1. Meat: brown meat over medium heat in a large skillet, and drain any excess fat. Stir in all the seasonings and salsa and simmer for 1-2 minutes until thickened and warmed through.
2. Salad: put all salad ingredients in a large bowl, top with meat, and dressing.
3. Dressing: add all ingredients to a blender and puree until smooth. Chill before serving! Dressing may thicken in the fridge, so whisk in some milk before serving.

Taco Salad with Cilantro Lime Dressing: