Chipotle Ranch Taco Salad Food

CHIPOTLE RANCH TACO SALAD

Steps:

• Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips.
• Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool.
• Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips.
• Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad.
• * Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.

CHIPOTLE CHICKEN TACO SALADS

Steps:

• Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
• Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.