Ultimate Taco Salad

For the Bacon Buttermilk Ranch:

  • 6 Slices Bacon, cut into 1/2 inch pieces
  • 1 cup Buttermilk
  • 1/2 cup mayonnaise
  • 1 bunch Chives, minced
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • Kosher salt and fresh cracked black pepper

For the beef:

  • 1/2 lb ground beef
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp coriander
  • Pinch Cayenne (optional)
  • Salt and pepper
  • Vegetable oil

For the Salad:

  • 1 head romaine, chopped
  • 3 oz jack cheese, grated
  • 1 tomato, diced
  • 1/4 red onion, diced
  • 1 avocado, sliced
  • 1/4 cup cilantro leaves, picked
  • Corn chips

Render the bacon over low heat until crispy.  Separate the bacon from the fat and save the fat. Mix the buttermilk, mayonnaise, and dijon and then whisk in the bacon fat to emulsify. Slowly add the vinegar being careful not to curdle the dressing. Fold in the chives and season with salt and pepper to taste.  *Keep bacon bits for garnishing your salad.

In a heavy bottomed skillet over high heat, brown the beef in a small amount of vegetable oil.  When the beef is cooked add the onion and cook over low heat until the onion is soft.  Add the garlic, cumin, coriander and cayenne (if you like it hot) and cook for one minute more.  Season the mixture to taste with salt and pepper.

To assemble your salad, place the romaine in a large bowl and toss together with some of the dressing.  Place it in a large serving bowl and arrange chips around the outside.  Top the salad with your cooked beef, grated cheese and then veg toppings.  Serve immediately!

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